French Apple Pie

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10 Servings
Apples French
Pies Desserts Apple Party Fall family get-together Apples French

1 Unbaked 9-inch double crust pastry.
1 NUT FILLING
3/4 cup Ground nuts
2 TBS wn sugar firmly packed
1 TBS k
2 TBS Beaten egg (use the rest to ze the top crus
1/2 tsp illa extract
1/4 tsp Fresh on juice
1 TBS Butter or garine
1 LE FILLING
5 cups peeled and sliced apples(nny smith braeburn...)
1 tsp fresh on juice
3/4 cup granulated ar
1/4 cup ur
1 tsp namon
1/4 tsp meg
2 TBS ter
2 tsp nge/lemon peel

Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts. TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. Spread evenly over bottom of unbaked pie shell. TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat. Spoon over nut filling. Dot with butter. Moisten pastry edge with water. Place top crust onto filled pie. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg.Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if your apples are juicier)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving.


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