Holiday French Apple Pie

I used to live with my Grandpa in Van Nuys California. My Grandpa had a VERY distinct personality and was very vocal about what he liked and did NOT like. He loved french apple pie but did NOT like apple pie with a double crust. Every holiday he was in charge of bring the pies that he would buy from a restaurant. He would always buy the french apple and would always make a comment about how much better it was than a double crust. It cracks me up just thinking about it. He passed away two years ago and I still miss him so much. He had so many funny quirks that will forever be missed. Love you Grandpa!

The apple filling  is from my very battered and loved Better Homes and Garden’s Cookbook. 😉 The pastry is my recipe adapted from the “Baking with Julia” cookbook. And the topping I found online!

Filling Ingredients:

6 cups thinly sliced, peeled cooking apples (granny smith)

1 tbs lemon juice

3/4 cup sugar

2 tbs flour

1/2 tsp cinnamon

1/8 tsp nutmeg

Pastry Recipe: (makes double)

2 3/4 Cups Flour

½ Tbs Salt

4 Tbs cold unsalted butter cut into pieces

1 Cup Shortening

½ Cup Ice Water

French Apple Topping:

2/3 cup flour

1/2 cup brown sugar

1/2 tsp. cinnamon

5 Tbsp. cold butter

Mix the flour and salt together in a large bowl. Add the butter and using your fingers cut in into the flour until the mixture looks like coarse crumbs. Break up the shortening an add it in little bits and cut it into mixture with your hands. Continue working the mixture until it has small clumps and curds. Switch to a wooden spoon and add the ice water, stirring to incorporate it. Turn the dough out onto a floured work surface and fold it over on its self a few times. Wrap dough in plastic and refrigerate for at least 2 hours or for as long as 5 days.

Take chilled pie dough out of refrigerator and lay out on floured work surface. Separate into equal amounts. Roll out the first portion of dough and transfer to a glass pie plate. (Freeze the second half in plastic wrap for future use). If the pie crust isn’t even on all sides then use excess dough to fill in open spots.  With your finger, pinch the sides of the pie crust to create an edge.

In a large bowl thoroughly mix together filling ingredients and pour into pie crust. Combine french apple topping ingredients and mix until crumbly. Sprinkle over pie. Bake at 425 degrees for 12 minutes. Reduce oven temperature to 350 degrees, and bake 25-40 minutes longer, until apples are tender when pierced with fork and juices are bubbling. Cool pie on wire rack.

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