Do have a recipe you can share with me for a French Apple Pie?!
Ingredients
6 cups sliced pared tart
1 1/4 tsp ground cinnamon
1 cup sugar
apples
1/4 tsp or more ground nutmeg
1/2 cup Bisquick Mix
2 tbsp softened margarine
3/4 cup milk
2 eggs
STREUSEL TOPPING
1/2 cup brown sugar
3/4 cup flour
1/2 cup butter
Directions
Preheat oven to 325 degrees. Grease the p10 1/2 x 11 pie plate. Mix apples and the spices and turn into the pie plate. Beat the non-streusel remaining ingredients untl smooth about minute. Pour over apples.
In small bowl combine all ingredients for streusel topping until crumbly. Sprinkle over pie. Bake pie at 325 degrees for 55 to 60 minutes. Cover top with foil last 20 minutes of baking time.
nfd
Answers: FRENCH APPLE PIE
Ingredients
6 cups sliced pared tart
1 1/4 tsp ground cinnamon
1 cup sugar
apples
1/4 tsp or more ground nutmeg
1/2 cup Bisquick Mix
2 tbsp softened margarine
3/4 cup milk
2 eggs
STREUSEL TOPPING
1/2 cup brown sugar
3/4 cup flour
1/2 cup butter
Directions
Preheat oven to 325 degrees. Grease the p10 1/2 x 11 pie plate. Mix apples and the spices and turn into the pie plate. Beat the non-streusel remaining ingredients untl smooth about minute. Pour over apples.
In small bowl combine all ingredients for streusel topping until crumbly. Sprinkle over pie. Bake pie at 325 degrees for 55 to 60 minutes. Cover top with foil last 20 minutes of baking time.
nfd
FRENCH APPLE PIE
3/4 c. sugar
1 tsp. cinnamon or nutmeg
6-7 c. apples, sliced
1 1/2 tbsp. butter
CRUMB TOPPING:
1/2 c. butter
1/2 c. brown sugar, packed
1 c. flour
Mix sugar, apples, cinnamon and butter. Place in pastry lined pan.
Combine remaining ingredients, sprinkle over top. Bake 400 degrees for 45-55 minutes.
Take a delicious French apple pie and gild the lily by topping it with a cream cheese layer!
INGREDIENTS
1/4 cup butter, softened
1 cup white sugar
1 egg
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup chopped walnuts
2 1/2 cups diced apple without peel
1 teaspoon vanilla extract
2 tablespoons hot water
3 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
Combine 1/4 cup butter, white sugar, egg, salt, cinnamon, nutmeg, soda, flour, nuts, apples, 1 teaspoon vanilla, and hot water in the order given. (Batter will be thick). Pour into pie pan.
Bake for 45 minutes at 350 degrees F (175 degrees C).
Serve with cream cheese frosting. To make frosting: mix cream cheese, 3 tablespoons butter, 1/2 teaspoon vanilla, and sifted confectioners' sugar. Beat until smooth. Can serve hot or warm. Also, can refrigerate and let cream cheese topping set up for a cold dessert.
Click this link for more recipes:
http://www.cooks.com/rec/search/0,1-0,fr...
Container: 8 inch tart pan or spring form pan
Servings: 8
Serving Description: 1 slice
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 1 pre-made pie crust from any grocery store
- 1 tablespoon ground almonds
- 5 baking apples
- 1/4 cup sugar
zest from 1/2 of a lemon
- 1/4 cup apricot jelly, melted
Preheat oven to 425°.
Peel, core and thinly slice 3 apples.
Place apples in a saucepan with 1/4 cup of water.
Cook over medium heat for 20-30 minutes, stirring occasionally.
After apples have cooked down, pour into a food processor or blender to purée.
Add sugar and lemon zest to the apple purée.
Sprinkle pie crust with ground almonds.
Pour purée over the crust.
Peel, core and thinly slice 2 baking apples.
Arrange the sliced apples neatly over the apple purée.
Brush with melted apricot jelly.
Bake in oven for approximately 25-30 minutes or until the pastry and apples are golden brown.
Dust with powdered sugar
Preheat oven to 425°.
Peel, core and thinly slice 3 apples.
Place apples in a saucepan with 1/4 cup of water.
Cook over medium heat for 20-30 minutes, stirring occasionally.
After apples have cooked down, pour into a food processor or blender to purée.
Add sugar and lemon zest to the apple purée.
Sprinkle pie crust with ground almonds.
Pour purée over the crust.
Peel, core and thinly slice 2 baking apples.
Arrange the sliced apples neatly over the apple purée.
Brush with melted apricot jelly.
Bake in oven for approximately 25-30 minutes or until the pastry and apples are golden brown.
Dust with powdered sugar.
French Apple Cream Pie
1 recipe pastry for a 9 inch double crust pie
1 (21 ounce) can apple pie filling
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon zest
1 egg
1/3 cup white sugar
1 tablespoon lemon juice
3 ounces cream cheese
1/4 cup sour cream
Preheat oven to 425 degrees F (220 degrees C). Roll out pastry shell and allow to rest in refrigerator.
Line a 9 inch pie pan with one rolled out pastry crust. In a medium mixing bowl combine pie filling, cinnamon, nutmeg, and lemon rind. Stir until fully combined and spread into pastry lined pan.
In a small mixer bowl combine egg, sugar, lemon juice, cream cheese, and sour cream. Beat at medium speed until smooth. Spread cheese mixture over apple mixture, and place top crust over filling. Seal edges, cut some steam vents in top crust, and sprinkle top with sugar. Bake in preheated oven for 25 to 30 minutes, until golden brown. Cool completely before serving.
OR
9-inch Pie Crust
Nut Filling
3/4 cup ground walnuts
2 tablespoons firmly packed brown sugar
1 egg beaten
1 tablespoon milk
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1/4 teaspoon lemon juice
Apple Filling
5 cups sliced, peeled Granny Smith apples (about 1-3/4 pounds or 5 medium)
1 teaspoon lemon juice
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter or margarine
For crust, prepare (see Classic Pie Crust recipe) and press bottom crust into 9-inch pie plate. Or use a frozen or refrigerated ready pie crust. Do not bake. Heat oven to 425oF.
For nut filling, combine nuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and lemon juice. Spread over bottom of unbaked pie crust.
For apple filling, place apples in large bowl. Sprinkle with lemon juice. Combine granulated sugar, flour, cinnamon, nutmeg and salt. Sprinkle over apples. Toss to mix. Spoon over nut filling. Dot with butter. Moisten pastry edge with water.
Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 425oF for 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving.
French apple pie
A custard creamy apple tart from Normandy very popular in France.
Ingredients
8-inch sweet short paste
1 lb apples (such as Golden apples)
1 cup sugar
1 egg
1/4 cup flour
1 tsp cinnamon
1/2 cup whipping cream
3 tb cognac or calvados brandy
French Apple Pie Recipe (serve 6)
Step 1: Preheat oven to 375° F / 190 °C.
Step 2: Peel, quarter, cut the apples into 1/8 inch slices. Toss them in a bowl with 1/2 cup of sugar and cinnamon. Arrange them in the pastry shell. Bake in the oven for about 20 minutes. Then let cool.
Step 3: Beat the egg and 1/2 cup of sugar until mixture is pale yellow. Beat in the flour, then the whipping cream, and finally the brandy. Pour in the mixture over the apples.
Step 4: Return to oven for 10 minutes. Sprinkle with sugar and return again to oven for 20 minutes.
Keep warm until ready to serve
French Apple Pie
INGREDIENTS:
1/3 c sugar
2 tb Flour
1 c milk
3 Egg yolks
1 tb butter or margarine
1/2 ts vanilla extract
2 lb Tart cooking apples
1 tb Lemon juice
2 tb butter or margarine
2 tb sugar
Dash of nutmeg
3/4 c Apricot preserves
1 Egg yolk
DIRECTIONS:
Prepare crust and roll out 2/3rds of the pastry to form
a 12 inch circle.
Use to line a 9 inch pie plate; refrigerate with rest of pastry.
Make filling:
In small saucepan combine 1/3 cup sugar and the flour; mix well. Stir in milk.
Bring to boiling, stirring; reduce heat; simmer, stirring until
slightly thickened - 1 minute.
In a small bowl, beat 3 egg yolks slightly.
Beat in a little of hot mixture; pour back into saucepan, beating to mix well.
Stir in 1 tablespoon butter and the vanilla.
Turn into bowl to cool.
Core, pare, and slice apples; sprinkle with lemon juice.
In medium skillet, heat butter with sugar and nutmeg.
Add apple slices; saute, stirring occasionally, until partially cooked - about 5 minutes.
Remove from heat.
Heat apricot preserves just until melted.
Preheat oven to 425F.
Turn filling into pie shell, spreading evenly.
Arrange apple slices on top, mounding slightly in center. Spread with apricot preserves.
Roll out rest of pastry to form a 10-inch circle.
With knife or pastry wheel, cut into 12 strips 1/2" wide.
Slightly moisten rim of pie shell with cold water.
Arrange 6 strips across filling; press ends to rim of pie shell, trimming off ends if necessary.
Arrange rest of strips at right angle to first strips, to form a lattice.
Bring overhang of pastry up over ends of strips; crimp edge. Mix yolk with a tablespoon of water; use to brush lattice strips, not edge.
On lowest shelf of oven, bake 35-40 minutes, or until pastry is golden. Cool.
Serve slightly warm.
FRENCH APPLE PIE
Pastry for 2 crust pie (9 inch)
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 tsp. cinnamon (see note)
6 c. sliced, peeled apples (4 to 5 lg.)
1/2 c. raisins
2 tbsp. orange juice
3 tbsp. butter or margarine
FROSTING:
1 c. powdered sugar
2 tbsp. softened butter or margarine
Milk
Combine dry ingredients and mix with apples and raisins. Pour into bottom crust. Sprinkle with orange juice and dot with butter. Add top crust; flute edges and cut steam vents. Bake at 400 degrees about 40 minutes or until crust is browned. Cool before frosting or for a shiny glaze, frost while hot.
Note: You could also add a sprinkle of nutmeg and allspice. Mix sugar and butter. Add milk, a teaspoon at a time, until of spreading consistency.
hope these help. good luck and enjoy.
Impossible French Apple Pie
6 cups apples, tart,sliced & pared
1 1/4 teaspoons cinnamon, ground
1/4 teaspoon nutmeg, ground
3/4 cup milk
2 tablespoons margarine or butter, softened
2 eggs
1 cup sugar
1/2 cup Bisquick or baking mix
Streusel
1 cup Bisquick or baking mix
1/2 cup nuts, chopped
1/3 cup brown sugar, packed
3 tablespoons margarine or butter, firm
Preheat oven to 325 degrees F.
Grease pie plate, 10" x 1 1/2".
Mix apples and spices; turn into plate.
Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater.
Pour into plate.
Sprinkle with Streusel.
Bake till a knife inserted in the center comes out clean, 55-65 minutes; cool.
For the Streusel--------------------.
Mix Bisquick, chopped nuts, brown sugar and margarine till crumbly.