French Apple Pie

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 09/21/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
French Apple Pie

The Spruce / Kristina Vanni
Prep: 30 mins
Cook: 52 mins
Total: 82 mins
Servings: 8 servings
Yield: 1 9-inch pie
Nutrition Facts (per serving)
492 Calories
20g Fat
76g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 492
% Daily Value*
Total Fat 20g 26%
Saturated Fat 9g 46%
Cholesterol 19mg 6%
Sodium 270mg 12%
Total Carbohydrate 76g 28%
Dietary Fiber 5g 16%
Total Sugars 37g
Protein 4g
Vitamin C 6mg 30%
Calcium 31mg 2%
Iron 2mg 10%
Potassium 205mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

French Apple Pie/Tester Image
A Note From Our Recipe Tester

Ingredients

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

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 425 F.

    French Apple Pie ingredients

    The Spruce / Kristina Vanni

  2. Place the apple slices in a large bowl and sprinkle with the lemon juice.

    apple slices in a bowl, sprinkled with lemon juice

    The Spruce / Kristina Vanni

  3. In a small bowl, mix together the sugar, flour, and cinnamon until combined.

    granulated sugar, flour, and cinnamon in a bowl

    The Spruce / Kristina Vanni

  4. Sprinkle the sugar-flour mixture over the apples and toss to coat.

    apples covered with the sugar mixture

    The Spruce / Kristina Vanni

  5. Transfer this mixture into the unbaked pie crust, mounding the apples in the center of the pie shell.

    sugar covered apples in the pie crust

    The Spruce / Kristina Vanni

Make the Streusel

  1. 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.

    Streusel ingredients in a bowl

    The Spruce / Kristina Vanni

  2. Sprinkle the streusel over the apples in the crust.

    Sprinkle the streusel over the apples in the crust

    The Spruce / Kristina Vanni

Bake the Pie

  1. Place the pie on a rimmed baking sheet and bake for 12 minutes.

    French Apple Pie unbaked

    The Spruce / Kristina Vanni

  2. 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.

    bake the French Apple Pie

    The Spruce / Kristina Vanni

  3. Cool the pie on a wire rack before slicing and serving.

    French Apple Pie on a cooling rack

    The Spruce / Kristina Vanni

Tips

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.

Recipe Variations

  • 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.