French Apple Pie
Ahhhh fall. Thanksgiving! Food! Putting on our 'Winter Coats' so to speak.
I don't think I know anyone who doesn't like Apple pie. Especially French Apple Pie. An this is designed to be served with a twist! Once it's out of the oven you serve it up side down!
As our beloved Shirley Temple might say..
Oh My Goodness.. Oh MY GOODness!
Here's the flavor factor!
Pie:
6 apples (I used 3 Granny Smith and 3 Mackintosh) I like to mix it up. I'm frisky like that.
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
2 TBS of Flour
Vanilla, Cinnamon, Pumpkin Pie Spice to taste
Pre-made pie crust (The Heresy!)
Topping:
1 Cup of Pecans
1/2 Cup Brown Sugar
3 TBS Flour
4 TBS melted buttah
Parchment paper
Spring form pan
Peel and thinly slice all six apples. I like to take 2 big bowls into the living room and watch TV while I peel into one and slice the apples into the other. Just make sure to pay attention when you are slicing them so you don't poke yourself. No one likes blood in their pie.
Ok. Maybe Vampires and Stephen King. Maybe They Do. No one else though. Swear. 'Specially not Grandma's.
After your apples are peeled toss all the pie ingredients together.
Move along here. Nothing to see....
Grab your spring form pan and line it with one big sheet of parchment paper, waxy side up please. Pre-Heat Oven to 350.
In a separate bowl mix the brown sugah, pecans, flour, and butter until well incorporated. Pour it into the lined spring form pan and place Pre-made (I know I am such a cheater!) pie shell on top with edges hanging over (just slightly or as close as you can get).
Arrange apple slices in layers, don't just pour them in. Please layer them. The pie sets better, it cuts better and it holds up better if the slices are layered. I know it takes waaaaay longer than just dumping the bowl but you have a much prettier pie.
Once they are all in ( or almost all, I can never fit every last one) we need to stick the top on. Make sure to crimp the 2 together not over the lip of the Spring form. You'll want to take that part off at some point.
Poke some pretty (or not so pretty) holes in the top. Remember, ideally we are going to flip this bitch so the top becomes the bottom. Ideally!
Bake for about an hour.
In the last 10 min. or so do up an egg wash. What's an egg wash you ask?? Well, goodness sake! You take an egg and separate it from the yolk. Whisk the white with a little water until it's frothy. Get your BBQ brush and slime the top of your pie and dust with white sugar. It'll get shiny and sparkly. Bake the remaining 10 minutes and get her outta the oven.
Now you are done for about a day. Let it cool until it's chill enough to go in the fridge. Leave it cool over night.
This is where it becomes your choice. To flip or not to flip?? I opted not to flip it.
The next day (flipped or unflipped) you can pop the spring form ring. MMmmmm....
Slide the ring off and Voila! You have Deep Dish French Apple Upside Down Pie! (Or not so upside down... whatever!)
Serve with Vanilla ice cream and Hot Coffee with Heavy Cream. Mmmm.....
I don't think I know anyone who doesn't like Apple pie. Especially French Apple Pie. An this is designed to be served with a twist! Once it's out of the oven you serve it up side down!
As our beloved Shirley Temple might say..
Oh My Goodness.. Oh MY GOODness!
Here's the flavor factor!
Pie:
6 apples (I used 3 Granny Smith and 3 Mackintosh) I like to mix it up. I'm frisky like that.
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
2 TBS of Flour
Vanilla, Cinnamon, Pumpkin Pie Spice to taste
Pre-made pie crust (The Heresy!)
Topping:
1 Cup of Pecans
1/2 Cup Brown Sugar
3 TBS Flour
4 TBS melted buttah
Parchment paper
Spring form pan
Peel and thinly slice all six apples. I like to take 2 big bowls into the living room and watch TV while I peel into one and slice the apples into the other. Just make sure to pay attention when you are slicing them so you don't poke yourself. No one likes blood in their pie.
Ok. Maybe Vampires and Stephen King. Maybe They Do. No one else though. Swear. 'Specially not Grandma's.
After your apples are peeled toss all the pie ingredients together.
Move along here. Nothing to see....
Grab your spring form pan and line it with one big sheet of parchment paper, waxy side up please. Pre-Heat Oven to 350.
In a separate bowl mix the brown sugah, pecans, flour, and butter until well incorporated. Pour it into the lined spring form pan and place Pre-made (I know I am such a cheater!) pie shell on top with edges hanging over (just slightly or as close as you can get).
Arrange apple slices in layers, don't just pour them in. Please layer them. The pie sets better, it cuts better and it holds up better if the slices are layered. I know it takes waaaaay longer than just dumping the bowl but you have a much prettier pie.
Once they are all in ( or almost all, I can never fit every last one) we need to stick the top on. Make sure to crimp the 2 together not over the lip of the Spring form. You'll want to take that part off at some point.
Poke some pretty (or not so pretty) holes in the top. Remember, ideally we are going to flip this bitch so the top becomes the bottom. Ideally!
Bake for about an hour.
In the last 10 min. or so do up an egg wash. What's an egg wash you ask?? Well, goodness sake! You take an egg and separate it from the yolk. Whisk the white with a little water until it's frothy. Get your BBQ brush and slime the top of your pie and dust with white sugar. It'll get shiny and sparkly. Bake the remaining 10 minutes and get her outta the oven.
Now you are done for about a day. Let it cool until it's chill enough to go in the fridge. Leave it cool over night.
This is where it becomes your choice. To flip or not to flip?? I opted not to flip it.
The next day (flipped or unflipped) you can pop the spring form ring. MMmmmm....
Slide the ring off and Voila! You have Deep Dish French Apple Upside Down Pie! (Or not so upside down... whatever!)
Serve with Vanilla ice cream and Hot Coffee with Heavy Cream. Mmmm.....
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