Apple Pie The French Way Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch pie pan.
• In a large bowl, mix apples, cinnamon and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs and butter until smooth. Pour over apples.
• To Make Streusel: In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
• Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Prepare crust: mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
• Prepare filling: mix apples, sugar, flour, and cinnamon together in a large bowl. Place on top of the unbaked crust.
• Prepare topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed. Sprinkle on top of apple filling
• Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

Steps:

• Have the pie crust dough ready.
• Roll out 2/3 of the pastry to form a 12 inch circle and line a 9 inch pie plate with it.
• Refrigerate with remaining pastry.
• To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
• Stir in milk.
• bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, approx.
• 1 min.
• or so.
• In a bowl, beat 3 egg yolks slightly.
• Beat some of the hot mixture into yolks.
• Pour back into the saucepan, stirring.
• Add 1 tablespoon butter and the vanilla.
• Turn into a bowl to cool.
• Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
• In a skillet, heat the butter with the sugar and nutmeg.
• Add the apples; saute, stirring occasionally.
• Cook until almost tender- about 5 minutes.
• Remove from heat.
• Melt apricot preserves in a little saucepan and set aside.
• Preheat oven to 425F.
• Assembly: Pour the custard into the pie shell, spreading evenly.
• Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
• Spread with the melted apricot preserves.
• Roll out the rest of the pastry dough to make a 10 inch circle.
• Cut into 12 strips, 1/2 inch wide.
• Moisten the edge of the pastry shell with a little water.
• Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
• Arrange rest of strips at a right angle to the first strips, to form a lattice.
• Bring overhang of the pastry up over ends of strips; crimp edge.
• Mix egg yolk with 1 tablespoon of water and brush on pastry.
• Bake 40 minutes, or until golden.

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.