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.
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!
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!
Betty Crocker French Apple Pie Step by Step
The pie is not at all difficult! You simply:
And if you’re cooking for a smaller group this year, check out my mini French Apple Pie for 2-4!
- 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
- 1 c flour
- 1/2 c brown sugar
- 1/2 c butter
- 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!
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