Saturday, December 6, 2014

French Apple Pie

8 Rome apples (roughly), peeled and sliced thin
1 Tbsp flour
2 Tbsp brown sugar
1 Tbsp lemon juice
1/2 tsp cinnamon

Mix all ingredients and put into partially-cooked pie shell.  It should be as high as you can get it without it toppling over.  Add more apples if needed. Top completely with crumb topping (see below) and push down gently so it doesn't roll off.

Bake at 350 degrees for 1 hour, or until you see the apples underneath starting to bubble and the top turning a golden brown.

Crumb Topping
3/4 cup flour
1/2 cup brown sugar
1/3 cup cold butter
1/4 tsp cinnamon

Cut together until butter is the size of peas.

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