French Apple Pie

Mary B. e-mailed asking the following:

" I used to have an old Betty Crocker cookbook, and it had the best recipe for French apple pie. Do you possibly have that? I'd really love to have that recipe again. It was my children's favorite. "

My reply.
"Here's the French Apple Pie recipe from my Betty Crocker Cook Book copyright 1956. I'm writing it just as it is in the book. You might enjoy the products that are mentioned. You need three recipes, the (key) Apple pie recipe which is used for several variations of apple pie, the Pastry for One-crust pie, and the French Apple Pie Recipe. Good luck with your pie making!" Myra

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French Apple Pie.

"From a famous Hollywood tearoom."
Make Pastry for One-Crust Pie. Line pie pan. Add filling as in (key) Apple Pie recipe below, except use minimum amount of sugar. Sprinkle with Crumb topping below.

Crumb Topping
9" pie 8" pie
1/2 cup butter 1/3 cup
1/2 cup brown sugar (packed)   1/3 cup
1 cup Gold Medal Flour 3/4 cup

Serve warm with cream or ice cream.

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Apple Pie Recipe (key)

"From about 1630, Apple Pie was served almost daily in New England . . . when the newly planted orchards were bearing fruit."

Know your apples! Select tart, firm, juicy apples, such as Jonathans, Winesaps, Greenings, Duchess, Wealthies, or Roman Beauties. 1 lb apples equals 3 medium apples or 3 cups sliced apples.

Peel apples, quarter them, remove cores, and slice 1/4 " thick. If apples are dry, sprinkle with a little water. Use the smaller or larger amount of sugar according to sweetness of apples and desired taste. For more tartness, add a little lemon juice.

Apple Pie Filling
9" pie 8" pie
Mix 3/4 to 1 cup sugar 1/2 to 3/4 cup
1 tsp. cinnamon or nutmeg 3/4 tsp.
Mix lightly through 6 to 7 cups sliced apples 4 to 5 cups

Heap up in pastry-lined pie pan.
Dot with........1 1/2 tbsp. butter 1 tbsp.

Cover with top crust which has slits cut in it. Seal and flute. Bake until crust is nicely browned and apples are cooked through (test with fork). Serve warm or cold . . . may be topped with cream, whipped crean, or ice cream.

Temperature: 425 degrees (hot oven).
Time: Bake 50 to 60 minutes.

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Standard Pastry for One-crust Pie (8 or 9") Make with solid shortening.

Mix 1 cup sifted Gold Medal Flour
1/2 tsp. salt
Cut in with pastry blender 1/3 cup lard (or 1/3 cup plus 1 tbsp. hydrogenated shortening such as Spry, Crisco, Swift'ning, Snowdrift)
Sprinle with 2 tbsp. water

Mix with fork until all the flour is moistened. Gather dough together and press into a ball.

My words follow. "At this point the cookbook has pictures on how to roll out the dough. If you wish to roll the dough out between wax paper, wet the cabinet lightly, place one sheet of wax paper (just larger than the width of the paper, or a 12 inch square) on the wet counter. Place the ball of dough on that sheet of wax paper and place another piece of wax paper over the ball. Use a rolling pin to flatten. You may have to roll in several directions to get your dough round. Your dough round should be just a bit larger than the top outside of your pie pan. When the dough is flat enough and round enough, carefully peel the top piece of wax paper off. Replace gently and turn the two pieces of paper and dough over. Peel off the other side. You will still have the back piece of paper on the dough as you lift the dough onto the pan. When the dough is positioned over the pan, remove the last piece of paper. Use your fingers and flute the edges of the dough at the top of the pan."

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Myra L Fitch
E-mail me by clicking fitch@texas.net