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Dec 21

Impress Your Guests with Sherrian’s French Apple Pie

Posted on December 21, 2018 at 1:37 PM by Wendy Jorgensen

Sherrian shares another family favorite to close out our year. This tasty French Apple Pie is just the right combination of sweetness topped with a flaky crust.

ingredients readyPie Filling
  • 10-inch iron skillet
  • 8-10 large Braeburn Apples peeled and sliced (or any apple)
  • 1/2 cup butter (1 stick)
  • 1 cup sugar (1/2 cup can be brown)
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 Tablespoon lemon juice
  • 3 Tablespoons butterscotch schnapps (or 2 Tablespoons of butterscotch syrup)
close up of pie filling cooking in the cast iron skilletMelt butter in the skillet. Add the sliced apples, salt, sugars, lemon juice and cinnamon.
Cook over medium heat on the stovetop about 10 minutes until apples start releasing juices and then add cornstarch. Stir constantly until juice is thickened and bubbly. Add butterscotch schnapps (or syrup) and stir well. 

Taste. It should be perfection. Occasionally apples can be less sweet. If it is not sweet enough, add 1/4 cup of sugar no more. 

Turn off the stovetop. The apples are half cooked with a slightly thickened juice.
Now it’s time to make the crust to top it. Do not be tempted to use a pie crust mix or frozen pie crusts. Pie crust is easier to make than you think. Just follow these simple instructions.

Pie Crust for one 10-inch Pie

Tools

  • Glass or crockery mixing bowl
  • Rolling pin
  • Pastry blender
  • Measuring cups and spoons
  • Glass liquid measuring cup
  • Ice
  • Sheet of plastic wrap 12 to 15-inch long
Ingredients
  • 1 1/3 cups all-purpose flour (NOT self-rising). (Cold is best but not necessary if you don’t handle the dough too much)
  • 1/2 teaspoon salt
  • 1/2 cup butter-flavored shortening (do not use butter)
  • 4-5 Tablespoons ice cold water (more if needed)
ALWAYS start with a glass measuring cup pastry blender making crustof ice filled with water. Do this before you do anything else and let it sit until you need it. It must be very cold.

Touch the pie crust as little as possible. We are not making biscuits here. Hot fingers smashing up the dough destroys a pie crust. Prepare it quickly for a light flaky dough. 

Put cold flour in a bowl add salt and stir. Use a pastry blender to cut in the shortening. Do not use a fork. Add ice water with a stainless steel Tablespoon to stir the dough. 

The dough should clean the bowl. If not, add a little more ice water. It shouldn’t be crumbly. Handle dough only to take it out of the bowl. 

Dump dough ball onto a clean well-floured countertop. Granite and marble counters work great because they are always cold. We used a pastry mat in our photos.

Flatten dough slightly and dust with flour. Now plastic wrap across pie doughplace the sheet of plastic over the dough and roll out thin and round enough to cover your skillet. Plastic wrap keeps the rolling pin clean and makes the process quicker. Lift off the plastic and replace it as needed to roll over the dough to get to the desired size. 

When the crust is the right size dust top with flour, pick up the edge and use the side of your hand to lift it off the countertop you may need to use some of the flour on the countertop. Fold dough in half and lift it onto your pie.  

Put it Togetheradd an egg wash to the crust before the oven
Flute the edge cut and add slits for steam to escape. Brush pie crust with milk, water or egg white and sprinkle with turbinado sugar. The crust is your crowning glory and deserves your attention to detail.

Pop the pie in a 350-degree oven for 20-25 minutes until crust is browned and bubbly. You may want to add a cookie sheet pan underneath just in case the juices overflow. 

While it bakes, fold up your sheet of plastic and store it in a resealable storage bag in the freezer until you need it again. It will season over the years and become nonstick saving you so much time and cleanup of your rolling pin. 

Sherrian's French Apple Pie ready to eatWhen the crust has browned to your liking, take it out of the oven. Spoon the pie into bowls with a scoop of vanilla ice cream and enjoy! Sherrian loves to serve this pie warm right out of the oven.

Happy baking and happy holidays from your friends at Texas Pure Products!

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