Apple Pie The French Way Food

IMPOSSIBLE FRENCH APPLE PIE

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.

APPLE PIE

Steps:

• Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
• Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
• Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
• With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
• To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
• With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

RUSTIC FRENCH APPLE TART

Steps:

• Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn't stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you'll roll the dough out further on the parchment paper so go ahead and clean your work surface).
• Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
• Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It's fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet - the pastry should curve up the lip of the pan.
• Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don't worry about making it look perfect! It doesn't make much difference in the end and you don't want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
• Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
• Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
• Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It's okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it's baked.) Transfer the pan to a rack and let cool.
• While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
• Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
• Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
• Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
• Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

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.

APPLE PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
• Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

FRENCH APPLE PIE

Steps:

• One 8-inch (20cm) round pan, 2 inches deep, buttered
• For the apple filling, peel, halve, core, and cut the apples into thin wedges. Melt the butter in a wide saucepan or Dutch oven with a cover, and add all the remaining ingredients but the rum. Stir well and place on medium heat. Cook until the apples start to sizzle, then cover the pan and decrease the heat. Cook until the apples have exuded water, between 5 and 10 minutes. Uncover the pan and stir occasionally while the water evaporates. Remove from heat, add the rum, and spread the filling in a shallow bowl. Refrigerate the apple filling.
• For the dough, combine the flour, sugar, baking powder, and salt in the bowl of a food processor and pulse to mix. (You can also make this by hand, in a bowl.) Cut the butter into 8 or 10 pieces and add. Pulse until the butter is no longer in visible pieces. Add the eggs and pulse until the dough starts to form a ball. Invert to a floured work surface and carefully remove the blade. Wrap and chill the dough.
• When you are ready to assemble the pie, set a rack in the lowest level of the oven and preheat to 350ºF (180ºC) degrees.
• Lightly knead the chilled dough to soften it. Roll a little more than half the dough on a floured surface and line the pan. Cut away excess dough at the rim of the pan. Spread the chilled apple filling in the crust. Roll the remaining dough and cut an 8-inch (20cm) disk. Set it atop the filling and fold the dough on the side of the pan over it to seal. Use a fork to press down the folded dough and to pierce some holes throughout.
• Bake until the dough is baked through and dark golden, about 35 to 40 minutes. Cool on a rack.
• Unmold the pie to a platter keeping the bottom of the pie as the top. Combine the confectioners' sugar and water in a small saucepan and stir well. Heat to lukewarm and quickly spread on the pie. Let the icing set before serving.

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)

Steps:

• In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
• To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
• Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
• Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
• Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
• Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
• Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

HOMEMADE APPLE PIE

Steps:

• For the pie crust: In a large bowl, whisk together the flour and salt. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days).
• Preheat the oven to 425˚ and place a baking sheet on the bottom rack.
• Roll out the remaining disk of dough on a floured surface into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.
• Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350˚ and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 more minutes. Transfer to a rack and let cool about 2 hours before slicing.

ULTIMATE APPLE PIE

Steps:

• Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
• For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
• After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
• Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

WALNUT STREUSEL APPLE PIE

Steps:

• To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered.
• To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
• Preheat oven to 350°F Unfold defrosted, store-bought dough into a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit.
• Spoon filling into shell, bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.
• Crumble topping over center of pie, breaking up any large chunks. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
• Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).

OLD-FASHIONED APPLE PIE

Steps:

• Prepare the Crust: Using your fingers, mix together flour, butter, and salt in a large bowl until butter is well incorporated. Gradually sprinkle 2 to 4 tablespoons very cold water into mixture, kneading as you add water, until dough just comes together. (You may not need to add all the water.) Turn dough out onto a lightly floured work surface; knead until it forms a smooth ball, 2 to 3 times. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic wrap; chill at least 2 hours or up to overnight.
• Unwrap 1 chilled dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Carefully fit dough round into a 9-inch deep-dish glass pie plate, leaving a 1 ½-inch overhang around edges. Refrigerate until ready to use.
• Prepare the Filling: Preheat oven to 425°F with oven rack in lowest position. Stir together apples, sugar, flour, cinnamon, and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust; sprinkle mixture with butter.
• Unwrap remaining chilled pie dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Cut into 12 (¾-inch-wide) strips. (Discard remaining dough scraps, or use for another purpose.) Arrange strips in a lattice design over Filling; trim strips as needed to meet the bottom Crust overhang. Fold dough edges under, and crimp using your fingers or a fork.
• Place assembled pie on a rimmed baking sheet. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (leaving pie in oven); continue baking 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; continue baking until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack, and cool at least 1 hour.

APPLE PIE, THE FRENCH WAY

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.

APPLE PIE FRENCH TOAST BAKE

Steps:

• Heat a medium-sized pot over medium-high heat. Melt butter; add apple slices, sugar and cinnamon; mix through to evenly coat. Cook for 10-15 minutes until apples are soft and tender.
• Spray a 9x13 dish with nonstick cooking spray. Arrange the diced bread in the baking dish; set aside.
• In a medium-sized mixing bowl, whisk together the eggs, milk, sugar (or sweetener), vanilla and cinnamon. Pour the egg mixture over the bread. Press bread down into the egg wash to completely soak.
• Pour the apple pie filling over the top of the soaked bread.
• In a medium-sized bowl, combine the oats, flour, brown sugar, cinnamon, baking powder and melted butter. Mix well using a spatula or your fingertips,to soak the butter through the dry ingredients. Sprinkle evenly over the soaked bread in the baking dish.
• Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
• Preheat oven to 175°C | 350°F. Remove baking dish from the refrigerator and bring to room temperature for 20-30 minutes.
• Then bake for 40-50 minutes until the crisp is golden browned and the casserole is completely cooked through.
• In small bowl, whisk the glaze ingredients. Drizzle over casserole.
• Serve warm.