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

By Inger Dec 9, 2012 Christmas, Cooking & Recipes, Desserts & Snacks, Fall 52 Comments

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 (sometimes also called Dutch Apple Pie). My mother made this 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!

Served 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)!

French Apple Pie

Fortunately I got custody of Mom’s cookbook when she reduced her “library” and made this pie 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!

Betty Crocker French Apple Pie, Served

And if you are living in a smaller household, or hosting a smaller Thanksgiving, check here for my recipe for Betty Crocker French Apple Pie for 2-4!

Step by Step Directions

The pie is not at all difficult! You simply:

Toss sliced apples in cinnamon sugar mixture.

Pile sugar-coated apples inside your pie crust.

Mix streusel ingredients (It Should Look Like Coarse Crumbs)

Top with streusel and bake.

Apple Pie wraps up pretty for a gift or donation

And if you’re cooking for a smaller group , don’t forget to check out my mini French Apple Pie for 2-4!

Betty Crocker French Apple Pie

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

Author: Inger

4.58 from 14 votes

Prep Time 30

Cook Time 50

Inactive Time 1

Total Time 2 20

Course Desserts & Snacks

Cuisine American

Servings

Calories 456 kcal

Ingredients

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 or margarine

Instructions

Mix cinnamon and sugar. Toss sliced apples in cinnamon sugar mixture.
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).
Mix streusel ingredients (I used my fingers) lightly until they come together in crumbly pea-sized pieces. Top the apples with the streusel topping.
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).
Let cool slightly (or completely) to facilitate cutting. Enjoy!

Nutrition

Calories: 456kcal

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

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

Cindy Oct 14, 2022 at

In my original cookbook I add 1/4 cup flour and 1/2 t. Nutmeg with the sugar and cinnamon and toss with the apples!

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1. Inger Post authorOct 14, 2022 at
  
  I’m not home to look at the cookbook so I decided to check out their website. That recipe has less sugar, no nutmeg, 1/4 cup flour and lemon juice, so there are apparently multiple versions–not surprising I suppose, given I’m always tweaking my own recipes! My mother’s cookbook was probably from 1953/54 since I think it was a wedding present. Do you know the date of yours? I’ve always known this was a looser filling with no thickener, but I like that it’s “juicier”–I suppose because that’s what I grew up with.
  
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jc Apr 15, 2022 at

This is still the best French apple pie recipe. My boyfriend and his family love it. My coworkers love it. I’ve made homemade caramel sauce and drizzled it over the top of the pie after it came out of the oven! Amazing with a scoop of vanilla ice cream!

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Ellen Dec 12, 2021 at

There is no better pie than Dutch Apple. This looks amazing and I love the efficiency trick!

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1. Inger Post authorDec 12, 2021 at
  
  I completely agree Ellen!
  
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Radha Dec 12, 2021 at

This makes me drool. Sounds absolutely divine! Love the streusel topping!

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Jolene Dec 10, 2021 at

Love that you don’t peel the apples and that topping is perfection!

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Diane Cupp Nov 10, 2021 at

I love this recipe, I have made this
often and always recieved compliments.

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Mary Ellen Schwemm Nov 24, 2020 at

When I started making pies. I made my own crust . I had so much trouble rolling it out . Nobody could see that the bottom was patched but they could my patch top. which still tasted good .
So started making French Crumb topping,using my old Betty Crocker cook book! Everybody loved it and I didn’t have to cut the pie where they couldn’t see it !

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1. Inger Post authorNov 24, 2020 at
  
  Love this story Mary Ellen! I have done pie crust cutouts (using cookie cutters) to avoid a top crust too!
  
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Kathleen McLaughlin Nov 15, 2020 at

I got a Betty Crocker cookbook 42 years ago for a wedding gift and I have been making this pie for decades. It always gets rave reviews and I get many requests for this pie at family dinners/gatherings. Just today my brother, who is an apple pie lover asked me for my apple pie recipe, and I forwarded this to him. It is the BEST apple pie ever!!!

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1. Inger Post authorNov 15, 2020 at
  
  I so agree Kathleen! Best wishes for happy holidays!
  
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Cindy Coffman May 21, 2019 at

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 🙁

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1. Inger Post authorMay 22, 2019 at
  
  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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Jodie ML!! Feb 17, 2018 at

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!

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1. Inger Post authorFeb 18, 2018 at
  
  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!
  
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Cheryl Jan 29, 2017 at

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!

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1. Inger Post authorJan 29, 2017 at
  
  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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Pam Apr 27, 2016 at

You didn’t have any flour listed in the pie filling ingredients. Was that correct or a mistake?

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1. Inger Post authorApr 27, 2016 at
  
  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 😉
  
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Watching Seasons Dec 17, 2013 at

I can almost taste it! Great recipe!

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1. Inger Post authorDec 18, 2013 at
  
  I was so happy when I decided to bring this back from my childhood!
  
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Joann Turner Dec 6, 2013 at

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.

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1. Inger Post authorDec 6, 2013 at
  
  I was so excited when I learned that works!
  
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The Squishy Monster Oct 21, 2013 at

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

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1. Inger Post authorOct 21, 2013 at
  
  Perhaps I should make another for the next sale…
  
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grace Dec 11, 2012 at

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!

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1. Inger Wilkerson Dec 11, 2012 at
  
  You, if anyone, would be good at this, Grace!
  
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Molly @pbpickles Dec 10, 2012 at

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 🙂

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1. Inger Wilkerson Dec 10, 2012 at
  
  Oh good–now I can tell my kids I’m not the only one doing this!
  
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Lynn Dec 10, 2012 at

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).

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1. Inger Wilkerson Dec 10, 2012 at
  
  Not peeling the apples has really saved apple pie baking for me!
  
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erica Dec 9, 2012 at

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!

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1. Inger Wilkerson Dec 10, 2012 at
  
  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!
  
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yummychunklet Dec 9, 2012 at

Thanks for the tip!

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lisalivingwell Dec 9, 2012 at

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?

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1. Inger Wilkerson Dec 10, 2012 at
  
  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 ;-).
  
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Choc Chip Uru Dec 9, 2012 at

This pie looks so professional 🙂

Cheers
Choc Chip Uru

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1. Inger Wilkerson Dec 10, 2012 at
  
  Thanks! Someday I’ll need to start doing my own crusts–then I’ll feel professional!
  
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bakeawaywithme.com Dec 9, 2012 at

Looks incredible!!

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1. Inger Wilkerson Dec 10, 2012 at
  
  Thanks. I still have a bunch of apples left, so I think I need to make another one.
  
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Freeda Baker Nichols Dec 9, 2012 at

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!

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1. Inger Wilkerson Dec 10, 2012 at
  
  Thanks Freeda. I think I made it for the first time last year. I can’t believe it took me that long…
  
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morristownmemos by Ronnie Hammer Dec 9, 2012 at

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?

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1. Inger Wilkerson Dec 10, 2012 at
  
  You know I was heading out to pick up one of my kids so I didn’t go into the gift store part. You can bet they had some beer memorabilia though!
  
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Kathy Dec 9, 2012 at

This apple pie looks awesome! Thanks for the tips. 🙂

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1. Inger Wilkerson Dec 10, 2012 at
  
  I knew not peeling the apples saved time but after doing a pie each way, I was surprised by how much!
  
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Lynn Wiese Sneyd Dec 9, 2012 at

My mouth is watering!!!!

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1. Inger Wilkerson Dec 10, 2012 at
  
  If only I could send a piece over the internet…
  
  Reply ↓

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