Prep 20 mins
Cook 40 mins
My Mom got this recipe from a baker in Baltimore and I have loved this pie for 60+ years.
- 1 (9 inch) pastry for double-crust pie
- 3⁄4 cup sugar
- 2 tablespoons flour
- 1⁄8 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 6 cups apples, peeled & sliced
- 1⁄2 cup raisins
- 2 tablespoons orange juice
- 3 tablespoons butter
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 3 teaspoons milk
- Preheat oven to 400 degrees.
- Combine all dry ingredients.
- Mix dry ingredients with apples and raisins.
- Pour into bottom crust
- Sprinkle with orange juice.
- Dot with butter.
- Add top crust.
- Flute edges & cut steam vents.
- Bake about 40 minutes or until crust is browned.
- Cool before frosting.
- Mix sugar and butter.
- Add milk a tsp at a time until spreading consistency.
Perfect! This was just what I was looking for... friends parents were visiting, and her dad always ordered French Apple Pie if it was on the menu, so I told her I'd make one. I substituted Craisins for the raisins, and her Dad said it was the best one he's ever had.
Oh, my goodness was this good. Have been looking for a recipe like this and was lucky to find this one. I used Fugi, Ambrosia and Granny Smith apples. It brought back childhood memories of the old fashion french apple pie with white glaze and raisins. Loved the combination of the nutmeg, cinnamon and allspice. Thanks for sharing.
Just made this recipe on 12/2/2012. I followed it almost exactly. I used 7 apples and used a variety of them (Granny Smith, Gala, Red Delicious). This was beyond good and I was asked for the recipe - which I of course shared :) Thanks. This is now part of my most favored dessert recipes!!!