French Apple Pie

French Apple Pie

Ready in 1 hour

If you like nuts in your desserts , you will like this variation to the classic apple pie filling. I noticed that the nut filling on the bottom also helps to keep the crust crispier and prevents it from getting soggy. We like this version a lot...actually my husband requests this all the time!:)

"Delicious pie! This was the first recipe I tried from BigOven and it turned out wonderfully. I toasted the walnuts before grinding and used a combination of granny smith and gala apples. I made two of these pies for a congregational study and social gathering. The pies were a hit, disappeared quickly and received many complements. All in all, the flavor of the apple nut filling was fantastic - just perfect."

- AnnMarieWhenham

Top-ranked recipe named "French Apple Pie"

4.9 avg, 11 review(s) 100% would make again

Ingredients

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1 9-inch Unbaked double crust pastry
1 NUT FILLING
3/4 cup Ground walnuts
2 tablespoons Brown sugar; firmly packed
1 tablespoon Milk
2 tablespoons egg; Beaten, (use the rest to glaze the top crust)
1/2 tsp Vanilla extract
1/4 tsp Fresh lemon juice
1 tablespoon Butter or margarine
1 APPLE FILLING
5 cups apples; peeled and sliced (granny smith, braeburn...)
1 tsp fresh lemon juice
3/4 cup granulated sugar
1/4 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
2 tablespoons butter
2 tsp orange/lemon peel

Original recipe makes 10

Servings  

Preparation

Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts.

TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. Spread evenly over bottom of unbaked pie shell.

TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat.

Spoon over nut filling. Dot with butter.

Moisten pastry edge with water.

Place top crust onto filled pie. Fold top edge under bottom crust. Flute.

Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg.Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if your apples are juicier)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving.

Credits

Added on Award Medal

Nut filling on the bottom crust... photo by ellie36 ellie36

Apple Filling dotted with butter... photo by ellie36 ellie36

French Apple Pie... photo by ellie36 ellie36

French Apple Pie... photo by ellie36 ellie36

Calories Per Serving: 248 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for French Apple Pie

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Love this recipe so does my family. Instead of putting the nut mixture on the bottom I mix it in with the apples. I also cover the top with foil then take it off for the last 10 to 15 minutes. Maybe it's my convection oven - but this way the crust doesn't cook so quickly. Delicious!!! It's a big hit and part of my repertoire now!
irishcastlegirl 2 months ago
This is an excellent apple pie. The nut filling on the bottom really adds to the great flavor. I substituted pecans. Easy to make too.
Mtnrunner 4 months ago
aure 1 year ago
This was my first ever attempt at baking a pie and it was very good! Nobody knew I was a novice pie maker and all asked for the recipe, great pie!
BossHam 1 year ago
WOW, what a great recipe. I used a combination of Granny Smith, Gala and Honey Crisp apples. The ground nut filling was a perfect addition. 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!!!
drouchea 1 year ago
Made it a few times last year - rave reviews! Used dawnrw's 'Best Pie Crust' recipe for the crust. Everyone was extremely pleased and I donated one to our bake sale which went for a VERY high price. This pie looks extremely good, but tastes even better! I highly recommend this recipe.
Reddtekk 1 year ago
leonarling 1 year ago
Delicious pie! This was the first recipe I tried from BigOven and it turned out wonderfully. I toasted the walnuts before grinding and used a combination of granny smith and gala apples. I made two of these pies for a congregational study and social gathering. The pies were a hit, disappeared quickly and received many complements. All in all, the flavor of the apple nut filling was fantastic - just perfect.
AnnMarieWhenham 2 years ago
I think this recipe would have been good. Baking it at 450, I found out that was way to hot. My pie came out burnt. I will try it again but bake it at 350.
Eccolors 2 years ago
My kids, who hate nuts, loved this pie! We had it for breakfast the next day. YUM.
Ava79 2 years ago
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