|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 5g||16%|
|Total Sugars 37g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for French apple pie with streusel topping is a classic; it can also go by the name Dutch apple pie, apple crumble pie, and apple streusel pie. The streusel topping adds a sweet, buttery finish, and it is much easier to handle than a top crust, making this pie perfect for beginners, especially if you use a refrigerated or frozen pie crust for the bottom of the pie.
For the pie crust, you can make your own, purchase a crust mix in a box, prepare it, and fit it into the pie pan, or buy a frozen pie shell. Just be sure not to use a graham cracker crust; it won't stand up to the apple filling.
"This French apple pie was an easy preparation with a refrigerated pie crust, and it was perfectly spiced and delicious. Keep an eye on the pie as it bakes—if it is browning too quickly, place a pie shield on the crust or cover the whole pie loosely with a sheet of foil." —Diana Rattray
For the Pie:
6 cups peeled and thinly sliced apples, about 6 to 8 apples
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 (9-inch) unbaked pie crust
For the Streusel Topping:
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into small cubes
Steps to Make It
Prepare the Pie
Gather the ingredients.
Position a rack in the center of the oven and heat to 425 F.
Place the apple slices in a large bowl and sprinkle with the lemon juice.
In a small bowl, mix together the sugar, flour, and cinnamon until combined.
Sprinkle the sugar-flour mixture over the apples and toss to coat.
Transfer this mixture into the unbaked pie crust, mounding the apples in the center of the pie shell.
Make the Streusel
In a medium bowl, mix together the flour, brown sugar, cinnamon, and pieces of butter until crumbly. You can use your fingers or a pastry cutter.
Sprinkle the streusel over the apples in the crust.
Bake the Pie
Place the pie on a rimmed baking sheet and bake for 12 minutes.
Reduce the oven temperature to 350 F. Continue to bake the pie until the apples are tender when pierced with a fork and the juices are bubbling in the center of the pie, 35 to 45 minutes more.
Cool the pie on a wire rack before slicing and serving.
Keep an eye on the pie as it bakes and place a pie shield or sheet of foil over the pie if it is browning too quickly.
- For extra color and texture, you may leave the apples unpeeled.
- Instead of apples, make the pie with the same amount of thinly sliced pears.
How to Store French Apple Pie
- According to the USDA, a sweet fruit pie may be covered and stored at room temperature for up to 2 days. For longer storage, refrigerate the pie, tightly covered, and consume within 4 to 5 days.
- To freeze a French Apple pie, wrap it in plastic wrap and foil and freeze it for up to 4 months. Defrost the pie in the refrigerator overnight.
- You may also wrap and freeze the entire unbaked pie. Defrost it in the refrigerator overnight and then let it come to room temperature before baking as directed.
What Apples Should I Choose for Apple Pie?
When you're making a pie, choose a variety that is best for baking, such as Baldwin, Cortland, Fuji, Granny Smith, Jonagold, Northern Spy, and Winesap. You want an apple that will stand up to baking and keep its shape even after it's cooked. Some apples turn to mush when they are heated. That's great for applesauce, but not for a pie.