French Apple Pie With Icing Recipe 365 Recipes

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FRENCH APPLE PIE



French Apple Pie image

Reprinted with permission from Nick Malgieri's Pastry: Foolproof Recipes for the Home Cook, by Nick Malgieri Nick uses Golden Delicious apples, which aren't overly juicy when cooked and reliably hold their shape well. However if you have a favorite baking apple, you could use that. If you don't wish to add the rum, use 1 teaspoon of vanilla extract in its place.

Provided by David

Number Of Ingredients 14

2 1/2 pounds (1.2kg) Golden Delicious apples
2 tablespoons unsalted butter
1/2 cup (100g) sugar
1/2 teaspoon ground cinnamon
3/4 cup (140g) dark raisins or currants
1 tablespoon dark rum
2 cups (280g) unbleached all-purpose flour
1/3 cup (65g) sugar
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (115g) unsalted butter (cold)
2 large eggs
1 cup (140g) confectioners' sugar
1 1/2 tablespoons water

Steps:

  • One 8-inch (20cm) round pan, 2 inches deep, buttered
  • For the apple filling, peel, halve, core, and cut the apples into thin wedges. Melt the butter in a wide saucepan or Dutch oven with a cover, and add all the remaining ingredients but the rum. Stir well and place on medium heat. Cook until the apples start to sizzle, then cover the pan and decrease the heat. Cook until the apples have exuded water, between 5 and 10 minutes. Uncover the pan and stir occasionally while the water evaporates. Remove from heat, add the rum, and spread the filling in a shallow bowl. Refrigerate the apple filling.
  • For the dough, combine the flour, sugar, baking powder, and salt in the bowl of a food processor and pulse to mix. (You can also make this by hand, in a bowl.) Cut the butter into 8 or 10 pieces and add. Pulse until the butter is no longer in visible pieces. Add the eggs and pulse until the dough starts to form a ball. Invert to a floured work surface and carefully remove the blade. Wrap and chill the dough.
  • When you are ready to assemble the pie, set a rack in the lowest level of the oven and preheat to 350ºF (180ºC) degrees.
  • Lightly knead the chilled dough to soften it. Roll a little more than half the dough on a floured surface and line the pan. Cut away excess dough at the rim of the pan. Spread the chilled apple filling in the crust. Roll the remaining dough and cut an 8-inch (20cm) disk. Set it atop the filling and fold the dough on the side of the pan over it to seal. Use a fork to press down the folded dough and to pierce some holes throughout.
  • Bake until the dough is baked through and dark golden, about 35 to 40 minutes. Cool on a rack.
  • Unmold the pie to a platter keeping the bottom of the pie as the top. Combine the confectioners' sugar and water in a small saucepan and stir well. Heat to lukewarm and quickly spread on the pie. Let the icing set before serving.

FRENCH APPLE PIE



French Apple Pie image

This is a great recipe given to me by my Mother in law. This is my husband's favorite pie and I love making it for him. Even if you don't like raisins too much, they are not overwhelming.

Provided by Karen..

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 9 inch pie crusts, unbaked
6 granny smith apples, peeled,cored and sliced into 1/8 inch thin (or any tart apples)
1 cup raisins
1 tablespoon lemon juice
3/4-1 cup white sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons flour or 2 tablespoons cornstarch
1 teaspoon fresh lemon rind
1 cup confectioners' sugar
1 -2 tablespoon milk

Steps:

  • Preheat oven to 450 degrees.
  • Place one crust in a 9 inch pie pan.
  • Mix apple slices and raisins and place in pie shell.
  • Sprinkle with lemon juice.
  • Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
  • Dot with butter if desired and place 2nd crust on top.
  • Crimp or flute edges as desired.
  • Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
  • When pie is cool, mix the icing and drizzle over the crust.

Nutrition Facts : Calories 492.8, Fat 15.3, SaturatedFat 3.8, Cholesterol 0.3, Sodium 311.3, Carbohydrate 89.3, Fiber 5.8, Sugar 58.4, Protein 4

FRENCH APPLE PIE WITH A FROSTING GLAZE TOP



French Apple Pie With a Frosting Glaze Top image

Make and share this French Apple Pie With a Frosting Glaze Top recipe from Food.com.

Provided by CHEF GRPA

Categories     Pie

Time 2h

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 22

2 1/2 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon sugar
4 ounces unsalted butter, chilled and cut into pieces
4 ounces butter flavor shortening, chilled
1 teaspoon lemon juice or 1 teaspoon vinegar
5 -6 tablespoons ice water
1/4 cup butter, softened
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon ground nutmeg
1 1/4 lbs granny smith apples, peeled, cored and sliced
1 1/4 lbs golden delicious apples, peeled, cored and sliced (To make a 9 inch apple pie, use 6-8 medium apples. )
1 teaspoon baking soda
1 cup all-purpose flour
2 2/3 cups apple cider, reduced (see * below)
1 -1 1/2 cup golden raisin, seedless raisins. soak in
1/3 cup apple cider (about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small mic)
2 2/3 cups apple cider (*reduced to about 2/3 cup)

Steps:

  • TIP:( Use your favorite baking apples a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
  • For the filling*: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
  • For Crust:.
  • Combine the flour, salt and sugar, cinnamon in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
  • On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape. Or you can use a refigerated pie crust mix from the store.
  • This pie crust is a lot easier to roll after it has chilled for two hours. It then absorbs less flour when rolled. The lemon juice will tenderize the gluten while baking--there is no need for any special precaution in rolling. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. Using a hot filling makes the pastry get soggy in the oven.
  • For the filling: Ingredients:.
  • TIP:( Use your favorite baking apples - a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
  • 1 teaspoon baking soda.
  • 1 cup all-purpose flour.
  • 2 2/3 cups apple cider reduced * see below.
  • 1 to 1-1/2 cup golden raisins seedless raisins soak in about 1/3 cup apple cider about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small microwave-safe bowl; microwave at HIGH for 1 minute or so until raisins are plump. Set aside.
  • *2 2/3 cups apple cider (reduced to about 2/3 cup) For the filling:.
  • Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
  • 1. Preheat oven to 350 deg F.
  • 2. Combine 1/4 cup butter, white sugar, salt, cinnamon, nutmeg, soda, flour, cider raisins, apples, 1 teaspoon vanilla, and I Add a little lemon juice to enhance their flavor. in the order given. and add the apple cider (reduced to about 2/3 cup) in a bowl mix will, Pour into pie pan.
  • 3. The remaining dough, Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, Slit the top crust with a knife a few times to let the steam escape.
  • Cover the rim of the crust with foil if it darkens too quickly.
  • And my only suggestion here, is to put it on a foil-covered baking sheet may bubbled over the side of the pie plate.
  • 4. Bake for 45 minutes at 350 degrees F.
  • 5. Cool on a wire rack after cool put it in the refrigerate for about 25-30 minute.
  • 6. Ensure the pie is very cool before the glaze is drizzled on. Put it back in the refrigerate so the glaze set up, Now serving time.
  • To make frosting Glaze:.
  • Vanilla Glaze Yield:1 cup " This is Great on Apple Cookies! as will".
  • Ingredients:.
  • 1 1/2 cups confectioners' sugar.
  • 2 1/2 teaspoons milk.
  • 1/8 teaspoon salt.
  • 1/4 teaspoon vanilla extract.
  • 1 teaspoon butter.
  • Directions:.
  • 1. Melt the butter and add to rest of ingredients. Mix until creamy.
  • I found the glaze a too thick- albeit pretty- when I added the minimal amount of milk. After switching it to tablespoons, it turned out a nice glaze consistency. I also added a teaspoon of cinnamon and poured it over pie.
  • NOTE: Golden Delicious apples ARE Not related to Red Delicious, they are Best for snacking and in salads. They are poor as a baking apples.

FRENCH APPLE TART



French apple tart image

Looking for a showstopper dessert for a dinner party? If you have the time, it's well worth making a French apple tart, a classic shop-window patisserie.

Provided by Barney Desmazery

Categories     Dessert

Time 1h40m

Number Of Ingredients 10

125g cold butter, cubed
200g plain flour, plus extra for dusting
1 tbsp golden caster sugar
1 egg, beaten
1 ¾ kg (about 12) eating apples, like Cox's, Russet or Granny Smith
50g golden caster sugar
1 tbsp calvados, cognac or brandy (optional)
25g butter, melted
3 tbsp apricot jam
icing sugar, to serve (optional)

Steps:

  • For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 mins. Will keep chilled for two days.
  • Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to roughly the thickness of a £1 coin, and use to line a 23cm fluted tart tin, leaving some overhanging. Line with a disc of baking parchment big enough to cover the edges, and fill with some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity. Trim away any overhanging pastry with a serrated knife. Set aside to cool.
  • Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
  • Turn the oven up to 210C/190C fan/gas 8. Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
  • Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.

Nutrition Facts : Calories 410 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

FRENCH APPLE PIE WITH STREUSEL TOPPING



French Apple Pie with Streusel Topping image

This recipe is so simple, yet the pie is delicious!

Provided by ErinB

Time 1h30m

Yield 10

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 ½ teaspoons white sugar
¾ teaspoon salt
½ cup vegetable oil
2 tablespoons milk
4 cups apples - peeled, cored, and cut into chunks
1 cup white sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
½ cup all-purpose flour
¼ cup brown sugar
¼ cup unsalted butter, cubed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Prepare crust: mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
  • Prepare filling: mix apples, sugar, flour, and cinnamon together in a large bowl. Place on top of the unbaked crust.
  • Prepare topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed. Sprinkle on top of apple filling
  • Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 52.8 g, Cholesterol 12.4 mg, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 178.9 mg, Sugar 31.4 g

IMPOSSIBLE FRENCH APPLE PIE



Impossible French Apple Pie image

Apple pie that makes own crust. Pecans may be used in place of walnuts.

Provided by Brenda Ward

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 10

Number Of Ingredients 12

6 cups tart apples - peeled, cored and sliced
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup white sugar
¾ cup milk
½ cup biscuit mix (e.g. Bisquick)
2 eggs
2 tablespoons butter
1 cup biscuit mix (e.g. Bisquick)
½ cup chopped walnuts
⅓ cup light brown sugar
3 tablespoons butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch pie pan.
  • In a large bowl, mix apples, cinnamon and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs and butter until smooth. Pour over apples.
  • To Make Streusel: In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
  • Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.

Nutrition Facts : Calories 324 calories, Carbohydrate 49.7 g, Cholesterol 53.9 mg, Fat 13.2 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 306.3 mg, Sugar 35.8 g

FRENCH APPLE PIE WITH ICING RECIPE - (3.6/5)



French Apple Pie with Icing Recipe - (3.6/5) image

Provided by á-4202

Number Of Ingredients 21

Pie:
2 9" pie crusts
1/4 cup butter, softened
1 cup light brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp ground nutmeg
1 1/4 lbs granny smith apples, peeled, cored and sliced
1 1/4 lbs golden delicious apples, peeled, cored and sliced
1 tsp baking soda
1 cup all purpose flour
2 2/3 cups apple cider, reduced (see * below)
1 to 1 1/2 cups golden raisins (soaked overnight in 1/3 cup apple cider)
1 tsp vanilla
Glaze:
1 1/2 cups confectioners' sugar
2 1/2 tsp milk
1/8 tsp salt
1/4 tsp vanilla extract
1 tsp butter, melted

Steps:

  • Pie: * Bring the apple cider to a boil in a saucepan over med-high heat about 20 mins, until reduced to about 2/3 cup. 1) Preheat oven to 350 degrees F. 2) Combine 1/4 cup butter, sugar, salt, cinnamon, allspice, nutmeg, apples, baking soda, flour, cider raisins, 1 tsp vanilla and reduced apple cider in a large bowl and mix well. 3) Pour mixture into prepared pie pan and top with remaining crust. Trim, seal and flute the edges. Slit the top crust with a knife a few times to let the steam escape. 4) Place prepared pie on a baking sheet and cover edges while baking if it is darkening too quickly. Bake in preheated oven for 45 mins. 5) Cool on a wire rack for about 25 to 30 mins and then refrigerate. Ensure the pie is very cool before the glaze is drizzled on. Put back in refrigerator so the glaze sets up. Glaze: 1) Combine all ingredients and mix until creamy. If needed, add a little more milk to get the correct consistency. You may also add a tsp of ground cinnamon for additional flavor.

AMELIA'S FRENCH APPLE PIE



Amelia's French Apple Pie image

Make and share this Amelia's French Apple Pie recipe from Food.com.

Provided by bigherbncv

Categories     Pie

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1 (9 inch) pastry for double-crust pie
3/4 cup sugar
2 tablespoons flour
1/8 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
6 cups apples, peeled & sliced
1/2 cup raisins
2 tablespoons orange juice
3 tablespoons butter
1 cup powdered sugar
2 tablespoons butter, softened
3 teaspoons milk

Steps:

  • PIE.
  • Preheat oven to 400 degrees.
  • Combine all dry ingredients.
  • Mix dry ingredients with apples and raisins.
  • Pour into bottom crust.
  • Sprinkle with orange juice.
  • Dot with butter.
  • Add top crust.
  • Flute edges & cut steam vents.
  • Bake about 40 minutes or until crust is browned.
  • Cool before frosting.
  • FROSTING.
  • Mix sugar and butter.
  • Add milk a tsp at a time until spreading consistency.

IMPOSSIBLY EASY FRENCH APPLE PIE



Impossibly Easy French Apple Pie image

Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 12

3 cups sliced peeled apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
1/2 cup Original Bisquick™ mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm butter or margarine

Steps:

  • Heat oven to 325°F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
  • In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

Nutrition Facts : Calories 335, Carbohydrate 49 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

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