Recipe Talk

McCalls cooking school had the best recipie for a french Apple pie with a crumb topping. Does anyone have it

French Apple Pie
Pastry for 2-crust pie

Cream Filling

1/3 c. sugar
2 Tbsp. all purpose flour
1 c. whole milk
3 egg yolks
1 Tbsp. butter, unsalted
1/2 tsp. vanilla
2 lbs. Granny Smith apples
1 Tbsp. lemon juice
2 Tbsp. butter
2 Tbsp. butter
2 Tbsp. sugar
Dash of nutmeg, freshly grated, if possible
3/4 apricot preserves
1 egg yolk

Prepare crust and roll out 2/3rds of the pastry to form a 12 ” circle.
Line a 9? pie plate. refrigerate with the rest of the pastry which has been wrapped
in plastic wrap.

Make the filling: In a a small saucepan, combine 1/3 c. sugar and the flour.
Mix well.
Stir in milk. Bring to boiling, stirring. Reduce heat, simmer stirring until slightly thickened, about 1 minute.
In a separate bowl, beat 3 egg yolks, slightly. Temper by beating in a little of the hot mixture.

You do not want to have scrambled eggs. Pour back into saucepan, beating as you are pouring to mix well.
Stir in 1 Tbsp. of butter and the vanilla.
Put into a bowl to cool. Place a piece of wax paper or plastic wrap on top of mixture to prevent getting a skin on top.
Meanwhile core, pare and slice apples. Put into a bowl and coat with lemon juice to prevent them
from turning brown.

In a medium skillet, heat butter with sugar and nutmeg. Add apples slices, saute, stirring occasionally until
partially cooked- about 5 minutes or so. Remove form heat
Heat preserves just until melted.
Preheat oven to 425F

Turn filling into pie shell, spreading evenly. Arrange slices , mounding in center. Spread with apricot preserves.
Roll out the rest of the pastry to form 10? circle. With a knife, cut into 12 strips 1/2? wide. Moisten the rim of the
pie shell with water. Arrange 6 strips acrpss filling and press ends to the rim of the pie shell.
Arrange the rest of the strips at right angle to first strips to form a lattice.

Bring the excess of bottom pastry up over the ends of the strips. Crimp edges.
Bake 35-40 minutes or until pastry is golden brown.
Cool and serve slightly warm.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Judy

Apple Crumb Pie

Time: 20 mins

Total Time: 1 hrs 10 mins

Serves: 8, Yield: 1 pie

"This is a delicious apple pie! The brown sugar crumb topping is so good. ; )"

Ingredients

3/4 cup granulated sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

5 large granny smith apples

3/4 cup flour

1/4 cup light brown sugar, firmly packed

1/3 cup cold butter 1 9-inch pie shells

Directions

Preheat oven to 400*F.

Mix granulated sugar, nutmeg, and cinnamon.

Peel, core and slice apples.

Toss apples with sugar and spice mixture.

Pour into pie crust.

Mix flour and brown sugar together.

With a fork or a pastry blender, cut in butter until mixture is crumbly.

Sprinkle over top of the apples.

Bake pie for 50 minutes.

Check pie after 40 minutes, if the crust is getting too dark, cover edges with foil for the final 10 mins.

of baking.

Makes one 9" Pie.

French Apple Pie
McCalls Cooking School
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INGREDIENTS
1 (10 or 11-ounce) package piecrust mix or pastry for 2-crust pie

CREAM FILLING

1/3 cup sugar
2 tablespoons flour
1 cup milk
3 egg yolks
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract

2 pounds tart apples
1 tablespoon lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar 3/4 cup apricot preserves
1 egg yolk

Prepare piecrust mix as package directs. Form into a ball. On a lightly floured pastry cloth, with a rolling pin covered with a stockinette, roll 2/3 of the pastry to form a 12-inch circle. Use to line a 9-inch pie plate; refrigerate with rest of the pastry.

In small saucepan, combine 1/3 cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring; reduce heat, simmer, stirring, until slightly thickened, about 1 minute.

In bowl, beat 3 egg yolks slightly. Beat some of the hot mixture into the yolks. Pour back into the saucepan, stirring. Add 1 tablespoon butter and the vanilla. Turn into bowl to cool.

Core, pare and slice the apples; sprinkle with lemon juice. In skillet, heat butter with the sugar and nutmeg. Add the apples; sauté, stirring occasionally. Cook until almost tender, about 5 minutes. Remove from the heat.

Melt apricot preserves. Preheat oven to 425 degrees.

Turn filling into pie shell; spreading evenly. Arrange apple slices on top, mounding slightly in center. Spread with apricot preserves.

Roll out rest of pastry to form a 10-inch circle. With knife or pastry wheel, cut into 12 strips, 1/2-inch wide. Slightly moisten rim of pie shell with cold water. Arrange 6 pastry strips across the filling; press edges to rim of pie shell, trim the ends, if necessary. Arrange rest of strips at right angle to the first strips, to form lattice. Bring overhang of pastry up over ends of strips; crimp edge. Mix egg yolk with 1 tablespoon water; brush on lattice, not edge.

Bake 40 minutes, or until golden.

Makes 8 servings

Brown Sugar Apple Pie

McCalls recipe card collection - Our Rich
Heritage card #5A

1 pkg (11 oz) piecrust mix
1/2 c light brown sugar
1/2 c granulated sugar
2 T flour
3/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
6 c thinly sliced, pared, tart apples (about
2 lb)
1-1/2 tsp grated lemon peel
2 T butter or margarine
1 egg yolk

1 Make pastry as pkg directs. Roll pastry
for bottom crust as directed in Rhubarb
Custard Pie (card 17a) *below

2 Preheat oven to 435F. In large bowl, mix
sugars, flour, cinnamon, nutmeg, and salt.
Add apples; toss lightly to combine. Turn
apple mixture into pastry-lined pie plate,
mounding up in center to support top crust.
Sprinkle w/ lemon peel. Dot apples with
butter, cut in small pieces.

3 Roll out remaining pastry into 12" circle.
Fold over in quarters; cut slits for steam
vents.

4. Using scissors, trim overhanging pastry
of bottom crust to measure 1/2" from rim of
pie plate. Carefully place folded pastry for
top crust so that point is at center of
filling, and unfold. Using scissors, trim
overhanging pastry of top crust to measure
1" from edge all around. Moisten edge of
bottom pastry with a little water. Fold top
pastry under edge of bottom pastry.

5 With fingers, press edges to seal. Press
upright to form rim. Crimp edge: place thumb
on edge of pastry at an angle. Pinch dough
between index finger and thumb. Repeat at
same angle all around. Mix yolk w/ 1 T
water; brush on crust. Bake 45-50 minutes,
until apples are tender, crust golden. Serve
warm. Serves 6-8.

Rhubarb custard pie card #17a:(below)

* 1 Make pastry as pkg directs. Handling
gently, shape into ball. Divide in half;
form each into a round, then flatten w/ palm
of hand. On lightly floured pastry cloth,
roll half of pastry into 12" circle. Roll w/
light strokes from center to edge, lifting
rollin pin as you reach edge.

2 Place 9" pie plate on pastry circle
(pastry should be 1" wider all around). Fold
pastry in half and carefully transfer to pie
plate, making sure fold is in center of
plate. Unfold pastry and fit into pie plate,
pressing gently with fingers, so pastry fits
snuggly all around. (Do not stretch.)
Refrigerate. Preheat oven to 450 F.