French Apple Pie

 I've been doing a lot of baking since the pandemic. I keep coming back to my mom's tried and true apple pie recipe, especially now that it's getting colder out. Warm apple pie with coffee and homemade whipped cream is the epitome of fall for me. So, here's the recipe I use (minus the family history, life stories, and ads that other recipe blogs force readers to wade through!).

French Apple Pie Recipe

Filling:

1/3-1/2 cup of sugar

1/4 cup of flour

1/2 tsp cinnamon

1/8 tsp nutmeg

8 cups of thinly sliced apple

Topping:

1/2 cup of butter (straight from the fridge)

1 cup of flour

1/2 cup of brown sugar

I should add a few caveats. The more I make this pie, the looser I get with measuring things. I have been making pear apple pies lately. For the pie I have pictured below, I used what I had on hand, which was 2 pears, 4 apples. With spices, I tend to sprinkle them rather than measure them (I'm out of fresh nutmeg at the moment--highly recommend using fresh rather than from a jar!) I also add cinnamon and clove to the topping.

I use a paper towel to absorb some of the moisture from the pears before I add the flour and sugar.

The spices I currently have on hand.

Before I add the topping. I did a very lazy scalloped crust.

Topping is on! The easiest way to cut in the butter is to cut it into slices 

and then blend it in with a pastry blender/cutter tool.

Pop it into the oven. I baked mine at 400 degrees for 25 minutes.

The perfect pie!