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French Apple Pie




Source of Recipe


crisco


List of Ingredients




Crust
9-inch Classic CRISCO Double Crust
Nut Filling
3/4 cup ground walnuts
2 tablespoons firmly packed brown sugar
1 egg beaten
1 tablespoon milk
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1/4 teaspoon lemon juice
Apple Filling
5 cups sliced, peeled Granny Smith apples (about 1-3/4 pounds or 5 medium)
1 teaspoon lemon juice
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter or margarine


Recipe



For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425ºF.
For nut filling, combine nuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and lemon juice. Spread over bottom of unbaked pie crust.
For apple filling, place apples in large bowl. Sprinkle with lemon juice. Combine granulated sugar, flour, cinnamon, nutmeg and salt. Sprinkle over apples. Toss to mix. Spoon over nut filling. Dot with butter. Moisten pastry edge with water.
Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 425ºF for 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving.