French Apple Pie
"I don't remember where I got this recipe. But I get requests for it all the time. You ought to see their faces when I say I bake it in a paper sack. It is one of my DH and DD favorite apple dessert."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- Preheat oven to 425 degrees.
- Core, peel and quarter apples.
- Prepare crust and put in 9" pie baking plate.
- Mix 4 Tablespoons flour, l/2 cup sugar and l/2 teaspoon cinnamon together.
- Pour over apples and mix well.
- Spoon into prepared pie crust.
- Mix topping ingredients together with pastry cutter.
- Spoon on top of apples.
- Put paper sack (grocery size) on to cookie sheet. Place pie in paper sack and fold close and secure - I use paper clips.
- Bake for one hour.
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Reviews
-
This was one of the easiest apple pies that I have ever made and it was delicious. I like the paper bag effect, works very well and the crust doesn't burn. Thanks
RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
My pet peeves are greed and people who are always late. I love this site and it is so much fun. I have met many nice chefs while participating in the contests. I think it is unfair when chefs change an original recipe and then give a low rating.
The way I will rate recipes:
5***** Delicious Recipes that we enjoyed and will want to have again and again.
4****Recipes that I would make again but make some changes.
3***Recipes that I would probably not try again without some major changes.
I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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