French Apple Pie

RE: French Apple Pie Post By Mairmie (Guest Post) (06/09/2007) Add raisins to your regular apple pie. When it`s baked cover with an icing sugar/lemon juice glaze and Voila...a "French" apple pie. By the way..wonder what`s "French" about it!! RE: French Apple Pie Post by the Oracle (370) | (06/08/2007) Profile | Contact At Cooks.com, it's called Frosted Apple Raisin Pie. Here's a link: http://www.cooks.com/rec/view/0,1937,150176-255197,00.html RE: French Apple Pie Post by HolJen (58) | (06/08/2007) Profile | Contact Hey there...I immediately went to Recipezarr and found the recipe you requested. There are also a couple others there but this seemed most like the one you want. Hope it helps you. ~ Holly in Ga. French Apple Pie Recipe #25047 1 rating 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. by Karen=^..^= | Edit... My Notes Requires Premium Membership My Notes ONLY YOU see your private notes, and they print with the recipe. 8 servings click to change U.S./Metric measurement system or number of servings time to make 1&frac; hours 15 min prep Change to: servings US Metric 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 cornstarch 1 teaspoon fresh lemon rind Icing 1 cup confectioners' sugar 1-2 tablespoon milk Not the one? See other French Apple Pie Recipes * Fall Pies * Oven Pies * French Pies * Low Protein Pies * Apples Pies 1. Preheat oven to 450 degrees. 2. Place one crust in a 9 inch pie pan. 3. Mix apple slices and raisins and place in pie shell. 4. Sprinkle with lemon juice. 5. Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins. 6. Dot with butter if desired and place 2nd crust on top. 7. Crimp or flute edges as desired. 8. Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes. 9. When pie is cool, mix the icing and drizzle over the crust. RE: French Apple Pie Post by PICO (170) | (06/08/2007) Contact This is from www.recipezaar.com Just go to the site and type in French Apple Pie and hit Go. There are 9 recipes, if this isn't the one you are looking for maybe one of the others is. Good Luck French Apple Pie 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 cornstarch 1 teaspoon fresh lemon rind Icing 1 cup confectioners' sugar 1-2 tablespoon milk 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. RE: French Apple Pie Post By Shely (Guest Post) (06/08/2007) "Here's the French Apple Pie recipe from my Betty Crocker Cook Book copyright 1956. I'm writing it just as it is in the book. You might enjoy the products that are mentioned. You need three recipes, the (key) Apple pie recipe which is used for several variations of apple pie, the Pastry for One-crust pie, and the French Apple Pie Recipe. Good luck with your pie making!" * * * * * French Apple Pie. "From a famous Hollywood tearoom." Make Pastry for One-Crust Pie. Line pie pan. Add filling as in (key) Apple Pie recipe below, except use minimum amount of sugar. Sprinkle with Crumb topping below. Crumb Topping 9" pie 8" pie 1/2 cup butter 1/3 cup 1/2 cup brown sugar (packed) 1/3 cup 1 cup Gold Medal Flour 3/4 cup Serve warm with cream or ice cream. * * * * * Apple Pie Recipe (key) "From about 1630, Apple Pie was served almost daily in New England . . . when the newly planted orchards were bearing fruit." Know your apples! Select tart, firm, juicy apples, such as Jonathans, Winesaps, Greenings, Duchess, Wealthies, or Roman Beauties. 1 lb apples equals 3 medium apples or 3 cups sliced apples. Peel apples, quarter them, remove cores, and slice 1/4 " thick. If apples are dry, sprinkle with a little water. Use the smaller or larger amount of sugar according to sweetness of apples and desired taste. For more tartness, add a little lemon juice. Apple Pie Filling 9" pie 8" pie Mix 3/4 to 1 cup sugar 1/2 to 3/4 cup 1 tsp. cinnamon or nutmeg 3/4 tsp. Mix lightly through 6 to 7 cups sliced apples 4 to 5 cups Heap up in pastry-lined pie pan. Dot with........1 1/2 tbsp. butter 1 tbsp. Cover with top crust which has slits cut in it. Seal and flute. Bake until crust is nicely browned and apples are cooked through (test with fork). Serve warm or cold . . . may be topped with cream, whipped crean, or ice cream. Temperature: 425 degrees (hot oven). Time: Bake 50 to 60 minutes. * * * * * Standard Pastry for One-crust Pie (8 or 9") Make with solid shortening. Mix 1 cup sifted Gold Medal Flour 1/2 tsp. salt Cut in with pastry blender 1/3 cup lard (or 1/3 cup plus 1 tbsp. hydrogenated shortening such as Spry, Crisco, Swift'ning, Snowdrift) Sprinle with 2 tbsp. water Mix with fork until all the flour is moistened. Gather dough together and press into a ball. My words follow. "At this point the cookbook has pictures on how to roll out the dough. If you wish to roll the dough out between wax paper, wet the cabinet lightly, place one sheet of wax paper (just larger than the width of the paper, or a 12 inch square) on the wet counter. Place the ball of dough on that sheet of wax paper and place another piece of wax paper over the ball. Use a rolling pin to flatten. You may have to roll in several directions to get your dough round. Your dough round should be just a bit larger than the top outside of your pie pan. When the dough is flat enough and round enough, carefully peel the top piece of wax paper off. Replace gently and turn the two pieces of paper and dough over. Peel off the other side. You will still have the back piece of paper on the dough as you lift the dough onto the pan. When the dough is positioned over the pan, remove the last piece of paper. Use your fingers and flute the edges of the dough at the top of the pan." RE: French Apple Pie Post by michawnpita (217) | (06/07/2007) Profile | Contact You might want to try a different name when looking for recipes. What I think of French Apple pie is a great recipe (that I lost BOOOOO HOOOO!) of piled high apples with a yummy crumb topping. That is what I have seen alot of "French" Apple pie recipes as. Hope you find it!