French Apple Pie


Pastry for 2 crust pie
6 c. Granny Smith apples,
peeled and sliced into
approx. 1/4″ slices
1/2 cup raisins
2/3 cup granulated sugar
1 TBSP cornstarch
1/2 tsp. cinnamon
1 TBSP lemon juice
1/2 c. confectioner’s sugar
2 TBSP heavy cream


Preheat oven to 400 degrees. Prepare pastry and line a 9 inch pie pan. Spread apples in pans. Sprinkle raisins over apples. Mix granulated sugar, cornstarch, and cinnamon and sprinkle over apples. Drizzle lemon juice over apple mixture. Top with second crust. Bake 45 to 60 minutes or until apples are tender when pierced with a knife. Cool pie to slightly warm.
Mix confectioner’s sugar and heavy cream to make a thick glaze. Spread on slightly warm pie and let continue to cool at least until icing is set and shiny.

5 thoughts on “French Apple Pie

  1. This recipe works nicely for French Apple Pie; remember: cold hands & a light touch make the best pie crust:

    Perfectly Flaky Pie Crust

    3 1/4 cups all-purpose flour
    1 tsp salt
    1/2 cup each of butter & solid vegetable shortening
    3/4 cup cool water (more or less) not cold


    Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well.
    Coat both hands with flour well. (I even, occasionally, rub my hands with ice cubes and dry them well) just to make sure my hands are cool during the whole process).

    Break up the shortening into chunks.

    With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as you go. Always keep the shortening in the middle of the flour.
    It should look like a small peas, with the shortening being totally incorporated into the flour.

    Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do not ever knead the dough as in bread making.
    Work the dough as little as you have to, is the best way to assure a flaky, light pie crust.
    Divide the dough into 3 or 4 equal portions.

    Take a handful of flour and throw/sprinkle it down on a counter top. Put the ball of dough in the middle of the flour.
    Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4″ bigger than your pan.
    Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. You want to have enough to fold the edges under.

    From here follow the directions with your favorite pie.

    Liked by 1 person

    1. 😄 I can’t imagine trying this with my hot hands.. They’re like 2 heating pads..
      Baking is your specialty.. My favorite cake you ever made was a cherry chocolate cake with chocolate frosting.. I don’t know what all was in it but it was the richest moistess chocolaty cake I ever had.. And I don’t remember you ever baking it again.. Do you remember that cake and maybe even have the recipe still ? I’m pretty sure it wasn’t death by chocolate cake and I think the cherries were black cherries.. This was decades ago..

      Liked by 1 person

      1. I’m the same way, hot, hot, hot:)
        Like I said, run ice cubes through your hands before making pastry.
        The cake you’re thinking of is a Black Forest Cake and that is pretty yummy.
        I’ll have to post it.

        Liked by 1 person

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