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FRENCH APPLE PIE




Source of Recipe


Orange County Register


Recipe Introduction


I have slightly modified this recipe to make it perfect. This pie stays fresh for several days after baking.


List of Ingredients




For crust see my Perfect Pie Crust recipe

FILLING:
10 cups peeled and sliced Golden Delicious apples (about 3 lbs.)
1 Tablespoon fresh lemon juice
1 cup sugar
3 Tablespoons quick cooking tapioca
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup coarsely chopped, toasted walnuts (see cook's note)The nuts are optional.
1/2 teaspoon ground ginger
2 Tablespoons butter, cut into pieces

COOK'S NOTE: Toast walnuts by spreading them in an even layer in a shallow baking pan. Place in a 325 degree oven, toast for approx. 5 minutes, stirring occasionally. Remove from pan and cool completely.

FOR TOPPING:
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter
1/4 cup chopped toasted pecans or walnuts

Recipe



FOR TOPPING:
In a medium mixing bowl stir together flour, brown sugar, cinnamon and nutmeg. Cut in butter till crumbly. Stir in nuts. Set aside until ready to sprinkle on top of pie.

FOR PIE:
Preheat oven to 425 degrees. Toss apples with lemon juice in large bowl. Combine sugar, tapioca, cinnamon and nutmeg; sprinkle over apples along with nuts and ginger. Toss until apples are well coated. Line 10" pie pan with cold pastry dough. Flute edges of dough. Arrange apple mixture in pie pan; dot with butter. Sprinkle topping over pie. Bake 15 minutes at 425 degrees then reduce heat to 350 degrees and bake approximately 50 more minutes (until top is brown and filling is hot and bubbly). Serve warm or at room temp.