French apple pie with canned apples

French Apple Pie

The Spruce / Kristina Vanni

Nutrition Facts (per serving)
492	Calories
20g	Fat
76g	Carbs
4g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	492
% Daily Value*
Total Fat 20g	26%
Saturated Fat 9g	46%
Cholesterol 19mg	6%
Sodium 270mg	12%
Total Carbohydrate 76g	28%
Dietary Fiber 5g	16%
Total Sugars 37g
Protein 4g
Vitamin C 6mg	30%
Calcium 31mg	2%
Iron 2mg	10%
Potassium 205mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe for French apple pie with streusel topping is a classic; it can also go by the name Dutch apple pie, apple crumble pie, and apple streusel pie. The streusel topping not only adds a sweet, buttery finish, but it is much easier to handle than a top crust, making this pie perfect for beginners, especially if you use a refrigerated or frozen pie crust for the bottom of the pie.

For the pie crust, you can make your own, purchase a crust mix in a box, prepare it, and fit it into the pie pan, or buy a frozen pie shell. Just be sure not to use a graham cracker crust; it won’t stand up to the apple filling.

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Rustic French Apple Tart

Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple. One of my favorite food writers, Dorie Greenspan, wrote of her time living in France: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.” The recipes are often centuries old and passed down through the generations. In fact, the recipes are so tried and true, she writes, “many French women make them without recipes, or au pif.” This free-form French apple tart is something a French cook might throw together au pif. Like an apple pie without the pan, it consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

I know the mere mention of a homemade pastry crust is enough to send some people running for the hills, but this tart dough is virtually foolproof and easy to roll to out – and it comes together in a food processor in under a minute. Plus, the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate; you simply fold it casually over the fruit. The charm of this dessert lies in its imperfections.

What you’ll need to make a french apple tart

Before we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples but, trust me, less is more with this type of dessert. The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.

Also, be sure to use apples suitable for baking, such as Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, or Honey Crisp. Otherwise, they’ll turn into applesauce.

How to make a french apple tart

Begin by making the pastry. In a food processor fitted with the steel blade, combine the flour, salt and sugar.

Pulse briefly to combine, then add the pieces of cold butter.

Process just until the butter is the size of peas, about 5 seconds.

Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.

Transfer the dough to a lightly floured work surface.

Knead a few times, just until it comes together into a cohesive ball.

Pat the dough into a disk.

Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).

To make the filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt.

Toss to combine.

Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged.

Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.

Sprinkle 1 tablespoon of flour evenly over the pastry.

Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm.

Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

Using a pastry brush, brush the pleated dough evenly with the beaten egg.

Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Then chill the assembled tart in the fridge for 15 to 20 minutes while you preheat the oven.

Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Then, using a pastry brush, brush the apples with the apricot syrup.

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.

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I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

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Dutch Apple Pie

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This Dutch Apple Pie is my all-time favorite apple pie! Made with a flaky homemade pie crust, a deliciously flavorful apple pie filling and it’s finished with a sweet and buttery streusel crumb topping. Pie doesn’t get any better than this!

What’s Different about Dutch Apple Pie?

So what’s the difference between a Dutch, French or American style apple pie? The typical American apple pies are all flakey, butter or shortening crust based, with a crust enclosing the apple filling both above and beneath. While Dutch apple pie is typically covered in a sweet crumb topping or covered in a lattice, and a French apple pie comes in several variations made with an egg based cookie-like pastry dough, a puff pastry dough or a crumb topping. French apple pie also commonly contains raisins in the filling.

Fun History About Apple Pie

Did you know the first apple pie dates back to a recipe recorded in England in 1381 (source)? It included apples, pears, raisins, figs and saffron. Looks like this dessert has evolved quite a bit, coming in many variations around the globe. But I think it’s a timeless dessert that will stick around for many more centuries to come. It’s just that good!

And the first authentic Dutch apple pie dates back to a cookbook from the year 1514 (source). It was baked in a Dutch oven pan, made with a standard pie crust, soft apples and lots of spices. It also included what we would now view as an odd method: removing top pie crust partway through baking and pressing the baked pie filling through a sieve, then stirring the pie with a wooden spoon and adding cream and baking to dry. How pie has changed!

My modern Dutch apple pie obviously is not the same as that very first recipe but it is easily one of the best pies I’ve ever tasted! Every time I serve it it gets so many compliments. Perfection in every layer!

Ingredients for Dutch Apple Pie from Scratch:

• Unbleached all-purpose flour: This is used in each layer, the crust, the filling and the topping. Preferably used unbleached over bleached for best flavor.
• Granulated sugar and brown sugar: These sugars sweeten the pie, without it it wouldn’t be much of a dessert.
• Salt: Add this to build some flavor in the crust and a hint in the topping.
• Unsalted butter: Here’s another ingredient thats added to all three layers of the pie. Because butter makes the best pies.
• Vanilla extract: You’ll be dreaming about this vanilla flavored crumb topping. Don’t skip the vanilla.
• Apples: Preferably use a blend of golden delicious and granny smith.
• Lemon: This brightens up the flavor of the apple layer and reduces browning.
• Cinnamon and nutmeg: What would apple pie be without that warm cinnamon spice? I also love a hint of nutmeg too because why not?
• Ice water: using very cold water helps ensure butter doesn’t soften and pie crust ends up tender and flaky.

Scroll down for my recipe (with printable option)!

How to Make Dutch Apple Pie:

• Prepare and blind bake pie crust: This will include preparing the dough, chilling, rolling and shaping in a pie dish, then chilling again, and blind baking. It’s a process but so worth it!
• Make the crumb topping: In a mixing bowl you’ll mix brown sugar, flour, nutmeg and salt. Then add in melted butter and vanilla mixture and stir to moisten. Chill.
• For the apple pie filling: In a large mixing bowl toss sliced apples with remaining 2 Tbsp melted butter and lemon juice. Add sugar, 3 Tbsp flour, and cinnamon and toss.
• To assemble pie: Layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer and turning slices flat. Top with crumble.
• Bake: Place the pie on a rimmed baking sheet, bake until apples are almost fully tender when poked with a toothpick about 45 – 55 minutes.
• Let cool to warm: Remove pie from oven and let cool on a wire rack (it will take about 2 hours of cooling). Serve just warm with vanilla ice cream if desired.

Can I Use a Store-Bought Pie Crust?

For the very best pie I highly highly recommend a homemade crust. But if you insist a store-bought crust will work too but the partial blind baking instructions can vary, just follow the guide on the package.

Can I Make it in Advance?

This pie does keep well for 2 days. I highly recommend reheating slices (just a short time in the microwave) before serving with cold ice cream.

If you’d like to serve the pie a few hours after baking but want some prep to be done the day before you can prepare the crust and blind bake the day before (store in the fridge then bring to room temp and fill) and you can also prep the crumble topping the day before and store in the refrigerator.

What Apples are Best to Use?

While I’ve tried many different types of apples in apple pie I’ve narrowed my favorite here down to golden delicious and granny smith. They golden delicious have a delicious apple-y flavor and granny smith hold up the structure of the pie. But if there’s a baking apple you like better you can use it here, just keep in mind some bake up differently than others (as in taking longer to cook through and so forth).

Jonagold and Braeburn apples would be two other good choices.

How do You Store It?

Once pie is cool cover with plastic wrap and store in the refrigerator. You can serve chilled but it will taste best rewarmed briefly in the microwave.

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