French Apple Pie
8
servings
30 min
PREP TIME
1 hr 20 min
TOTAL TIME

Ingredients

Pastry

Single crust unbaked 9-inch pastry

Filling

1/2 cup firmly packed brown sugar

1/4 cup all-purpose flour

1/4 cup golden raisins

1/4 cup chopped walnuts

2 teaspoons freshly grated gingerroot

3 to 5 medium (5 cups) Granny Smith apples, cored, thinly sliced

Topping

3/4 cup all-purpose flour

1/2 cup firmly packed brown sugar

1/2 cup cold Land O Lakes® Butter

1/4 cup chopped walnuts

 

Ice cream, if desired

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine 1/2 cup brown sugar, 1/4 cup flour, raisins, 1/4 cup walnuts and gingerroot in large bowl. Add apple slices; toss gently to coat. Spoon into pastry shell.

  3. STEP 3

    Combine 3/4 cup flour and 1/2 cup brown sugar in small bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in 1/4 cup walnuts. Press mixture evenly over apple mixture.

  4. STEP 4

    Bake 50-60 minutes or until apples are fork tender. (If crust is browning too quickly, cover edge with 2-inch strip of aluminum foil.) Serve warm with ice cream, if desired.

Tip #1

Fresh ginger has an intense, somewhat lemony flavor. Choose plump, firm ginger from the produce section. Grate fresh ginger with the smallest grater you have.

Tip #2

Love apple pies? Try our highest rated Blue Ribbon Apple Pie! You can't go wrong with this classic.

Nutrition

500Calories
24Fat (mg)
30Cholesterol (mg)
250Sodium (mg)
68Carbohydrates (g)
4Dietary Fiber
5Protein (g)

Reviews

Explore reviews from
our online community

  December 09, 2011

This is an incredibly delicious and easy pie since you only have to do the bottom crust, I used the Land O Lakes recipe for the crust which was simple to make. It's got that great crunchy topping and is amazing with vanilla ice cream. I followed the recipe exactly and it turned out perfect, I would highly recommend.

— says mel
Helpful?
  November 22, 2010

How should this recipe be stored? I'd like to make it two-days before Thanksgiving and then take it to my family's house for the holiday. Should I store this in the refrigerator after baking it?

— says Heather
Helpful?
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