Best 7 French Apple Pie Moms Recipes

MOM'S APPLE PIE I

Steps:

• Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
• In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
• Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

FRENCH APPLE PIE

Steps:

• Preheat oven to 450 degrees.
• Place one crust in a 9 inch pie pan.
• Mix apple slices and raisins and place in pie shell.
• Sprinkle with lemon juice.
• Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
• Dot with butter if desired and place 2nd crust on top.
• Crimp or flute edges as desired.
• Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
• When pie is cool, mix the icing and drizzle over the crust.

TOM'S MOM'S APPLE PIE

Steps:

• For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
• Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
• Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
• For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
• Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
• Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
• Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
• Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
• For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
• Cut the pie into slices and top with the mascarpone whipped cream.

IMPOSSIBLY EASY FRENCH APPLE PIE

Steps:

• Heat oven to 325°F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
• In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

DEEP-DISH FRENCH APPLE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Prepare pie: Combine apples, sugar, cinnamon, and ginger in a saucepan. Dissolve cornstarch in apple juice and add to apples. Heat over medium heat until juice thickens and is translucent and apples are slightly softened, 4 to 5 minutes. Do not overcook.
• Spoon apples into the pie crust using a slotted spoon (heap those apples in). Add juices until pie dish is full, but not overflowing, so it won't spill over.
• Mix flour and sugar for topping together in a bowl; cut in butter with a pastry blender until combined. Spread over filling. Do not pack in.
• Bake in the preheated oven until bubbly and browned and apples are tender, about 30 minutes. Let set and cool completely before serving.

AMELIA'S FRENCH APPLE PIE

Steps:

• PIE.
• Preheat oven to 400 degrees.
• Combine all dry ingredients.
• Mix dry ingredients with apples and raisins.
• Pour into bottom crust.
• Sprinkle with orange juice.
• Dot with butter.
• Add top crust.
• Flute edges & cut steam vents.
• Bake about 40 minutes or until crust is browned.
• Cool before frosting.
• FROSTING.
• Mix sugar and butter.
• Add milk a tsp at a time until spreading consistency.

GRANDMA'S APPLE PIE

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.