French Apple Pie
This French Apple Pie brings together the comforting flavors of spiced apples and buttery crust, making it an ideal dessert for cozy evenings or festive occasions.
Equipment
- Pie Dish
- Oven
- Mixing bowl
- Rolling Pin
Ingredients
Crust
- 2 shortcrust pastry sheets store-bought
- 1 egg
- 1 tbsp milk
Filling
- 6 medium apples Granny Smith and Honeycrisp combo, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1.5 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Peel, core, and thinly slice the apples. In a large mixing bowl, combine them with sugars, cinnamon, nutmeg, lemon juice, vanilla, salt, and cornstarch. Let sit for 10 minutes.
- Preheat oven to 375°F (190°C). Unroll one pastry sheet into a 9-inch pie dish. Trim excess dough around the edges.
- Fill the crust with the apple mixture. Optionally, top with butter pats. Cover with second pastry sheet and seal edges. Crimp to close.
- Beat egg with milk and brush over top crust. Sprinkle with sugar if desired.
- Bake in lower third of oven for 40–45 minutes until crust is golden and filling is bubbling. Cover edges if browning too fast.
- Cool for at least 30 minutes before serving. Great with vanilla ice cream or caramel drizzle.
Notes
Use a mix of tart and sweet apples like Granny Smith and Honeycrisp. For a crisper crust, blind bake the bottom for 10 minutes. Can be stored at room temp for 1 day or in the fridge for 3 days.