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 the original Betty Crocker French Apple Pie, which my mother made every fall, straight from the cookbook.  The tartness of the apples, contrasted with the sweetness of the streusel topping always seemed to make the perfect cool weather dessert. 

A streusel topped holiday classic, the Original Betty Crocker French Apple Pie is too good to update. Except for one quick efficiency tip!

Betty Crocker French Apple Pie with Ice Cream

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)! 

A streusel topped holiday classic, the Original Betty Crocker French Apple Pie is too good to update. Except for one quick efficiency tip!

French Apple Pie

Fortunately I got custody of Mom’s cookbook when she reduced her β€œlibrary” 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! 

A streusel topped holiday classic, the Original Betty Crocker French Apple Pie is too good to update. Except for one quick efficiency tip!

Betty Crocker French Apple Pie, Served

Betty Crocker French Apple Pie Step by Step

The pie is not at all difficult!  You simply:

Toss sliced apples in cinnamon sugar mixture.

Apples in pie crust

Pile sugar-coated apples inside your pie crust. 

Mix streusel ingredients (It Should Look Like Coarse Crumbs)

A streusel topped holiday classic, the Original Betty Crocker French Apple Pie is too good to update. Except for one quick efficiency tip!

Top with streusel and bake.

A streusel topped holiday classic, the Original Betty Crocker French Apple Pie is too good to update. Except for one quick efficiency tip!

Apple Pie wraps up pretty for a gift or donation

Betty Crocker French Apple Pie
Serves 8
A classic holiday pie, the Original Betty Crocker French Apple Pie is too good to update. Except for one quick efficiency tip.
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456 calories
69 g
31 g
20 g
3 g
9 g
187 g
129 g
43 g
0 g
9 g
Nutrition Facts
Serving Size
187g
Servings
8
Amount Per Serving
Calories 456
Calories from Fat 174
% Daily Value *
Total Fat 20g
30%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 31mg
10%
Sodium 129mg
5%
Total Carbohydrates 69g
23%
Dietary Fiber 3g
14%
Sugars 43g
Protein 3g
Vitamin A
8%
Vitamin C
8%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pie
  1. 9 inch single pie crust
  2. 6-7 cups sliced apples (cored and sliced in 1/4 inch slices, peeling optional)
  3. 3/4 c sugar
  4. 1 t cinnamon
Streusel Topping
  1. 1 c flour
  2. 1/2 c brown sugar
  3. 1/2 c butter
Instructions
  1. Mix cinnamon and sugar. Toss sliced apples in cinnamon sugar mixture.
  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).
  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.
  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!
beta
calories
456
fat
20g
protein
3g
carbs
69g
more
Art of Natural Living https://artofnaturalliving.com/

40 thoughts on “Original Betty Crocker French Apple Pie (with an efficiency trick!)

  1. lisalivingwell

    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?

    1. Inger Wilkerson

      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 ;-).

  2. erica

    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!

    1. Inger Wilkerson

      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!

  3. Lynn

    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).

  4. grace

    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!

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

  6. Joann Turner

    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.

  7. Pingback: Betty Crocker French Apple Pie | Penny's Food Blog

    1. Inger Post author

      That is correct. I know it seems funny but my theory is that some bits of flour from the crumb topping fall in to the apples to thicken it some. Don’t know if Betty Crocker would agree with that or not πŸ˜‰

  8. Cheryl

    My grandma made a fabulous apple pie. When I got married, I asked my mom for the recipe. I started my Thanksgiving tradition of making the apple pie for my husband’s and my family Thanksgiving dinners. One year, my sister-in-law asked where I got the recipe & I told her it was grandma’s. I couldn’t remember which grandma made the pie, though, so I went in to ask my mom which grandma’s recipe it was, and she said, “That’s a Betty Crocker recipe!” Sure enough it is this very recipe!!! I’ve been baking this pie for 20 years now. It always gets rave reviews, and I get MANY requests for this pie for Birthdays, carry in dinners, etc. A few years ago, I started prepping “Grandma Betty’s pie” and freezing it unbaked. I give them as Christmas & Birthday gifts to neighbors & friends so they can bake & enjoy them whenever they want!

    1. Inger Post author

      Freezing it unbaked–what a wonderful tip! I loved your story and agree that it’s a great “go to” recipe to bring almost anywhere! I’ve been freezing apple slices for a few years to make this anytime, though now I’ll have to try your whole frozen pie too!

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  10. Jodie ML!!

    I made the French Apple Pie from Betty Grocker cookbook that my Mother and I used in 1960’s. It calls to omit butter and to top with crumb topping-1c. Flour,1/2c. Firm butter,1/2c. Packed brown sugar until crumbly. I tossed 1/4c chopped walnuts into it. I used a pie crust that calls for cold ingredients,also egg and vinegar in it. Best ever pie compliments from everyone!Give it a try! Let me know what you taste!

    1. Inger Post author

      I have started using vodka in my pie crusts (and my last also had egg). I used to go with store bought crust until I started eating local and now I wonder what I was so afraid of (though I admit the store bought is super fast)! I’ll bet nuts would be delicious in the crumb topping!

  11. Cindy Coffman

    Came out beautiful made two of them as one is never enough. I wanted to post pics of them but did it have the option for that here πŸ™

    1. Inger Post author

      I am so happy to hear you enjoyed this recipe. It’s one of our favorites–and I’ve been known to make them in quantity too :). I’d enjoy seeing the picture if you have some left and can get to facebook https://www.facebook.com/artofnatrliving I’ll have to see what it would take to allow posting here–great idea.

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