Original Betty Crocker French Apple Pie (with an efficiency trick!)


Do you have any great childhood food memories?  Some dishes so special you could never tamper with them?  One of my favorites is French Apple Pie, a dessert my mother made every fall, straight from the Betty Crocker cookbook.  The tartness of the apples, contrasted with the sweetness of the streusel topping always seemed to make the perfect cool weather dessert.

French Apple Pie

French Apple Pie

Now not altering a recipe is very out of character for me.  I am usually the first person to make a dish healthier by swapping whole wheat flour for white, or reducing the sugar and fat.  But I’m not touching this one (ok maybe just a teeny-weeny bit)!

Fortunately I got custody of Mom’s cookbook when she reduced her “library” and made this pie (along with my shortbread snowflakes and stars) for a benefit bake sale yesterday.   I made the donated pie according to the original recipe, though I did use a frozen pie crust.  The one for our family was slightly different–I used unpeeled apples!  If you skip peeling the apples, you reduce waste, improve nutrition and cut the prep time about in half.  Take my word for it–the pie still disappears… fast!

Apple Slices

Apple Slices

French Apple Pie


  • 9 inch single pie crust
  • 6-7 cups sliced apples (cored and sliced in 1/4 inch slices, peeling optional)
  • 3/4 c sugar
  • 1 t cinnamon

Streusel Topping

  • 1 c flour
  • 1/2 c brown sugar
  • 1/2 c butter


1.  Mix cinnamon and sugar.  Toss sliced apples in cinnamon sugar mixture.

Sliced Apples

Toss sliced apples with cinnamon and sugar

2.  Place sugar-coated apples inside your pie crust in the pie pan.  They should mound up above the edge of the pie pan (apples cook down some).

Apples in pie crust

Put apples in pie crust

3.  Mix streusel ingredients (I used my fingers) lightly until they come together in crumbly pea-sized pieces.  Top the apples with the streusel topping.

Streusel Topping

Mix topping ingredients until they look crumbly


Top pie with streusel topping

4.  Set pie pan in a jelly roll pan to catch any drips as it cooks.  Bake in 400 degree oven for about 50 minutes.  Check periodically and cover topping with a layer of aluminum foil if it is browning too much (you can pretty much count on needing to do this).

5.  Let cool slightly (or completely) to facilitate cutting.  Enjoy!

Apple Pie Wrapped

Apple Pie Wrapped for the Benefit Sale

The benefit was part of a nationwide program called Cookies for Kids Cancer.  Our local event was organized by MKEfoodies (Milwaukee Foodies) at the Best Place at the historic Pabst Brewery, which I didn’t know still existed in much of its former splendor.  I guess I got a double treat for the day (which thanks to my new purse camera I can share with you)!


Pabst Courtyard


Ornamental Gate


Pabst Stained Glass


Bloggers Everywhere!


  1. This apple pie looks awesome! Thanks for the tips. :)

  2. The pie looks perfect!
    BUT the one question I have is about the Pabst brewery. What kinds of gifts did they sell in their gift shop?

  3. I have a Betty Crocker cookbook and I think I’ve made this pie. For sure, I want to make it now. Your pictures are lovely!

  4. This pie looks so professional :)

    Choc Chip Uru

  5. The pie looks delicious! It was great to see you yesterday. Glad you enjoyed seeing the historic buildings around Best Place as much as I did. Oh and happy to hear you got a new small camera. What type did you end up purchasing?

    • I got a Canon A1300 for $59.99 in a pre-black Friday sale and have been pretty happy. I still need to get a better “real” camera (especially after class!) but that’s a much more daunting purchase! Best Place was really lovely–I was wishing I needed to schedule a party ;-).

  6. Interesting about the unpeeled apples. I didn’t know that was your beautiful pie at the sale! I remember seeing you talking to the girls, but don’t think I saw you after that so I missed saying hello!

    • I saw your picture there and was sad I missed you. I think I focused in on picking out my cookies pretty fast (had to get in & out to pick up one of my kids). I was happy to hear what a success the event was!

  7. Love French apple pie! The tip about not peeling the apples is brilliant! What a time saver (and now I won’t have to feel guilty about throwing the peels away).

  8. I agree with leaving the peel on the apples! I honestly think they taste better that way and I tend to avoid recipes that require peeling them :)

  9. i’ve peeled so many apples in my lifetime that it’s a pretty quick process for me by now, but i still like the idea of not having to do it! lovely pie!

  10. I would love to be the recipient of a pie like this….lovely idea and solid pie!

  11. Pingback: Maple Bourbon Pecan Tart | Art of Natural LivingArt of Natural Living

  12. I had some really small apples and decided not to peel them as there would be little left. Now I hardly ever peel them when making an apple pie.

  13. I can almost taste it! Great recipe!

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