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French Apple Pie

Pastry for 9-inch deep dish pie plate
6-7 cups sliced baking apples
3/4 cup sugar
1/3 cup flour
1/2 tsp. nutmeg
1 tsp. cinnamon

Line dish pie plate with pastry and turn edges. Peel, core and slice apples into a large bowl. Add all other ingredients. Mix to coat the apples. Arrange apples in pie shell.

Crumb Topping:
Mix 1 1/4cups flour, 2/3 cup of Brown Sugar and 2/3 cup butter or margarine together until mixture is crumbly. Then pat crumb mixture on top of apple mixture.

Bake at 425 degrees for 50 minutes or until apples are cooked (You might want to put tin foil around pastry edges so it won't burn.)


Pie Crust

1 1/2 cups flour
1/2 tsp. salt
1/2 cup shortening (crisco)
1 tbsp butter
1/4 cup cold water

Combine flour and salt, add shortening. Cut in with a fork or pastry blender until it becomes broken into the size of peas. Add water a little at a time. Roll and kneed until it forms a smooth ball. Chill in refrigerator for 5-10 minutes. Roll out on floured surface.


Apple Cake

3 cups flour
1 1/2 cups sugar
2 tsp. baking powder
5 medium apples cut in cubes
4 eggs
1 cup oil
1/2 cup of orange juice
2 1/2 tsp. vanilla

Mix: Dry ingredients and set aside.
Mix: Wet ingredients and combine dry mixture. Fold in cubed apples.

Put half of mixture in a greased tube pan. Sprinkle a mixture of 1/4cup sugar and 2 tsp. cinnamon over first layer. Then add rest of mixture. Bake at 350 for 1 hour. After cooling, frost or glaze if desired.


Apple Delight Bars

3 eggs, well beaten
1 3/4 cup sugar
1 cup oil
2 cups flour
1 small instant vanilla pudding
1 tsp cinnamon, dash of salt
5 tart apples peeled and chopped
1/2 cup raisins
1 cup coconut
1 cup chopped nuts

Mix and spread in a greased 9x13 pan. Bake 350 for 1 hour. Cut in squares. Dust with confectioners sugar. Moist!!! (Freezes well).


Mulled Cider

1 quart apple cider
2 cups orange juice
3 cinnamon sticks
4 whole cloves

Mix ingredients, cover and stew for three hours or more.