wilkes

OLD FASHIONED APPLE PIE WITH FRENCH
CRUMB TOPPING

7 c. sliced, peeled McIntosh or good cooking apples (about 7)
1/2 c. packed light brown sugar
1/2 tsp. nutmeg
Dash of ground cloves
1 tbsp. lemon juice or 1 1/2 tsp. grated lemon rind
1/2 tsp. cinnamon
1 tbsp. cornstarch or flour
4 vanilla wafers, crushed, or 3 tbsp. finely ground nuts (optional)
1 (9 inch) unbaked pastry shell

FRENCH CRUMB TOPPING:

1/3 c. butter
1/3 c. brown sugar
3/4 c. flour
1/2 c. chopped nuts (optional)

Preheat oven to 425 degrees. In large bowl, combine sugar and cornstarch (or flour). Mix together with apples, brown sugar, spices, and lemon juice. Sprinkle wafers or nuts on bottom of pie shell. (This keeps crust from becoming soggy.) Spoon apple mixture into pie shell.

Make French Crumb Topping by mixing 1/3 cup butter and 1/3 cup brown sugar together. Cut in 3/4 cup flour. Stir in nuts. Sprinkle topping over apples in pie plate. Bake for 50 minutes or until topping is golden and apples are tender.

NOTE: If you prefer to use conventional top crust, brush unbaked top crust with egg yolk and 1 tablespoon cream mixed together. Dust with sifted powdered sugar when pie comes out of oven. Or use the following topping on top of the crust before baking.

2 tbsp. flour
1/4 c. brown sugar
1/4 c. chopped nuts
3 tbsp. dark corn syrup
2 tbsp. butter, softened

Mix all ingredients together and spread over unbaked top crust. Bake for about 50 minutes.

TIP: For a lovely taste thrill, mix 3 or 4 teaspoons of cinnamon into 1 quart softened vanilla ice cream. Refreeze. Serve a scoop of the cinnamon ice cream on warm apple-pie slices.

FRENCH APPLE PIE

CRUST:

1 c. all-purpose flour
3/4 tsp. sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. cold butter, cut up
1 tsp. white vinegar
2 to 3 tbsp. ice water

FRENCH TOPPING:

1/2 c. sugar
1/2 c. old-fashioned oats
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. mace
1/2 c. cold butter, cut up (no substitutions)

FILLING:

1/2 c. sugar
1 tsp. cinnamon
3 lbs. baking apples, peeled, cored and sliced thin

Crust: Combine dry ingredients. With pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle with vinegar, then water, 1 teaspoon at a time, tossing with fork just until pastry holds together. Shape into ball; flatten into disk. Wrap and refrigerate at least 1 hour.

French Topping: Meanwhile, combine all ingredients except butter in medium bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Set aside.

Preheat oven to 400 degrees. On floured surface, roll pastry into 12-inch circle. Fit into 9-inch pie plate; trim and flute edge.

Filling: Combine sugar and cinnamon in large bowl. Add apples and toss to coat. Spoon filling into prepared pie shell. Sprinkle topping evenly over apples. Bake 15 minutes. Reduce oven temperature to 375 degrees. Bake 50 to 55 minutes more, until apples are tender. (If topping browns too quickly, cover loosely with foil.) Cool on wire rack. Makes 8 servings.

Does anyone have a recipe for a French Apple pie or know of a bakery or a person that makes these?