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French Apple Crisp Pie



  • 1 l/2 c. flour
  • 1/3 tsp. salt
  • 4 TBsp. cold butter
  • 4 TBsp. cold vegtable shortening
  • 5 TBsp. ice cold water
  • egg (for wash)
  • 1-2 tsp. cream or half & half (for egg wash)

Apple Filling

  • 3 lbs. Large Apples (l use Pink Lady or Fugi)
  • 1/3 c. raisins
  • 1/2 tsp. vanilla
  • 1/4 c.  hot water


  • 3/4 c.  flour
  • 1/2 c.  white sugar
  • 1/2 c light brown sugar
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 c.  cold butter
  • 1/3 c. chopped pecans


  • 1/3 c. confectioners sugar
  • 1 TBsp. reserved liquid from baking apples

Temperature: 400 ° F


Crust: Stir together flour and salt. Cut in butter and shortening with pastry cutter until small pieces start to form, but still crumbly. Carefully mix in water to form dough. Form into ball and flatten ball into a disk. Wrap in wax paper and chill for at least 1 hour. Apple Filling: Preheat oven to 350 degrees. Heat water in glass measure in microwave. Stir in vanilla. Add raisins. Set aside to plump raisins. Peel apples and cut in 1/4" thick slices. Place in pie dish. Pour raisins and water over apples. Mix together to distribute raisins. Cover dish with aluminum foil and bake for 30 minutes. Place a colander in a large bowl. Pour partially cooked apples into colander. Let cool. Reserve liquid in bowl. Flour board. Roll out crust to fit Emile Henry pie dish. You will have a beautifully shaped edge and the crust browns nicely(just as the lady at William Sonoma said it would) Return to frig to chill while you make topping. Preheat oven to 400 degrees. Topping: Stir together dry ingredients. Cut in butter with pastry cutter until crumbly. Mix in pecans. Assemble: Stir together egg and cream. Brush on top edge of pastry. Put apples in pastry. Add topping, covering all of the filling. Bake for approximately 45 minutes. Cover loosely with foil if necessary to prevent over browning. Cool. Mix Confectioners sugar with approximately 1 Tbsp. apple water to make drizzle consistancy. Drizzle over pie. Serve warm or cold.

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