French Apple Pie

Delicious crunchy goodness in every bite!

French Apple Pie

5 cups sliced apples
1/8 cup fresh orange peel
2 Tbl lemon juice
1/3 cup sugar
2 Tbl tapioca
1/4 teaspoon of cinnamon
dash of nutmeg, small dash of clove
2 tablespoons Brandy
1 teaspoon vanilla extract

Topping:
1/2 cup butter (cut into pieces)
1 cup brown sugar
1-1/8 cup walnuts chopped small
1 cup rolled oats
1/2 tsp salt
1 tsp cinnamon

In large bowl, mix apples, lemon juice, and fresh chopped orange peel. In a separate bowl combine sugar, tapioca, and spices. Stir in dry ingredients and then add the brandy and vanilla extract. Mix well and let sit for 15 minutes. Pour filling into pie crust, dot with unsalted butter and add topping (see below).

Topping: Cut up butter and add brown sugar. Combine butter and sugar until smooth. Add salt, cinnamon, walnuts, and rolled oats and carefully mix together. Spread the topping mixture evenly over the top of the apple filling, carefully sealing in at the edges so only the edge of the crust is visible. Cut vents in the topping and poke a small hole in the center. Brush a bit of melted butter on the rim of the crust or use a pie rim cover to prevent excessive browning on the edges. Bake at 400°F for 50 minutes. Topping should be golden brown and deliciously crunchy.

This is an interesting variation on the simple apple pie. The original topping recipe was provided by my friend and expert chef, Liz, but I decided to add a twist. Instead of 2 cups of rolled oats, I chose to use over a cup of finely chopped walnuts and 1 cup of oats. The result is a lovely, crunchy shell with a decidedly nutty sweetness. Because the topping has a lot of sugar, I dropped the sugar in the filling from a half to a third of a cup. Next time I might try using even less. This pie was a big hit with everyone. Sweet and satisfying!

Bon Appétit!

— The Pie Lady

The Pie Diaries was cooked up by Mary Osborn

To see more of her work, please visit www.mosborndesigns.com

Bon Appétit! • Feb 2019