What makes apple pie french

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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Apple Pie French Toast

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Apple Pie French Toast

This decadent Apple Pie French Toast is always a crowd-pleaser! And it’s SO much easier than baking a real apple pie.

Apple French Toast Recipe

Over the weekend I asked you on Instagram stories which recipe you’d like to see next: french toast or biscotti. In the beginning, it was a close race, but by the end of the day, french toast won. And by a landslide! Over 70% of you voted for this breakfast treat (you are my kind of people!), so without further ado, I present you with APPLE PIE FRENCH TOAST!

And if you voted for the biscotti, fret not my cookie loving friend! I’m sharing that recipe tomorrow. So everyone wins! But for now, let’s get back to this french toast situation. Because it deserves our undivided attention 😉

Tips and Tricks for Recipe Success:

• My favorite apples to bake with are jonagold, honeycrisp, granny smith, braeburn, and pink lady. You can use all one variety, or mix it up and a use an assortment.
• For best results, I suggest using French bread for this recipe, but if you can’t find it, brioche is a good substitute. I don’t recommend using sliced sandwich bread, because it’s very thin and will get soggy as it soaks overnight.

• You can make 80% of this recipe ahead of time, which is perfect for busy hosts! This glass 3 Qt Baking Dish with Lid is perfect for this recipe! The super sturdy raised lid makes it easy to assemble and store stress free. And that’s not a sponsored statement! I just really love it.
• Once baked, this apple pie french toast is best served right away.
• For an extremely decadent treat, serve with vanilla ice cream or a dollop of whipped cream!

More French Toast Recipes:

We’re hosting holiday brunch this year, and you know this apple pie french toast is on the menu! Along with pecan pie french toast and cranberry cinnamon whisky sours 😉 I literally CANNOT WAIT!

If you try this recipe for Apple Pie French Toast, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.

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Sugar Apron

A recipe database of original and adapted recipes. Bonus: a food blog too.

Apple Pie French Toast Roll Ups

Apple Pie French Toast Roll Ups – Perfect grab-and-go breakfast or snack. Tasty apple pie filling rolled inside the slice of bread, fried until golden brown and coated with cinnamon-sugar mixture.

If you love French Toast, this will become your favorite breakfast recipe!

Apple Pie French Toast Roll Ups

These Apple Pie French Toast Roll-Ups are simply wonderful for apple season. Super easy and absolutely delicious with a sweet stove-cooked apple cinnamon filling rolled in toast and cooked until golden brown, then rolled into cinnamon sugar mixture. They taste like apple pie!
This is such a great way of having apples for breakfast or anytime when you want to treat yourself and your loved ones. They will be absolute hit with everyone!

What Ingredients You Need

You can make these Roll-Ups with homemade or canned apple pie filling.

10-12 toast bread slices
Cream cheese
Eggs
Milk
Sugar
Ground cinnamon
Butter
For the Homemade Apple Pie Filling Option
Butter
Apples
Brown sugar
Water
Cinnamon
Nutmeg
Cornstarch
For The Canned Apple Pie Filling Option
Apple pie filling

What Kind Of Apples To Use

You can use any kind of apples. Except for apple pie filling these Roll-Ups can also be made with
another fruit if you prefer or even jam.

How To Make Homemade Apple Filling
To make a filling first peel, core and chop the apples into 1/4-inch cubes. In a medium size pan, melt butter than add apples, spices, brown sugar and 3 tablespoons of water. Cook over medium- high heat, for 4-6 minutes or until apples become very slightly softened.
In a small bowl combine cornstarch and 2 tablespoons of water.
Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4-5 minutes. Let it cool.
In a shallow bowl combine sugar with cinnamon and set aside. In another bowl beat eggs with milk and set aside.
How To Make Roll-Ups
Cut off the bread crust from each slice of bread, and flatten the slices using a rolling pin.
Spread cream cheese evenly on each slice of bread.
Add about 1-2 teaspoons of the apple filling along one edge of the bread, then roll them up.
Gently but tightly roll up the bread around the apple filling. Continue with the remaining bread.

Heat a non-stick pan over medium heat and melt about 1 tbsp of butter. Dip the rolls in the egg mixture to coat and place seam side down. Cook 3-4 roll at a time. When browned, turn a quarter turn and continue until all sides are cooked and browned nicely. Clean the pan slightly with a paper towel and repeat until all rolls are cooked.

Roll into the sugar cinnamon mixture. Serve warm and dip in maple syrup if desired. Now, it’s time to enjoy!

Tips:
Make sure to flatten the bread slices with a rolling pin.
Don’t skip the cream cheese, it gives nice flavor, but also helps that rolls get to be sealed well and don’t open up while frying.
You can use any kind of apples.
Use a small amount of butter for frying.
Notes:
Refrigerate leftovers in an airtight container for up to three days.
To make these Roll-Ups you can use gluten-free bread as well.
You can use a regular white sugar, if you prefer.
You can also make these with various fruits and fillings depending on your taste.

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Thanksgiving Apple Pie

Double Crust Apple Pie is warm, gooey, and has a sweet filling wrapped in a buttery and flaky homemade crust.

Yield: 10 -12 servings

Prep Time: 1 hour

Cook: 1 hour 15 minutes

Tessa’s Recipe Rundown.

Taste: Classic apple pie flavors, the perfect amount of sweetness, tartness, and spicy warmth.
Texture: Perfect, tender apples floating in a gooey goodness with a delightfully flaky crust.
Ease: A little more advanced and time consuming, but the process is so enjoyable!
Pros: Stayed delicious for days, held its shape while baking.
Cons: The pie takes a long time to make, only for special occasions.
Would I make this again? Absolutely, this is my go-to apple pie recipe.

Apple pie… a dessert that’s ALWAYS good. It wouldn’t be Thanksgiving without it, right? So I thought after 9 years it was finally time to update my classic apple pie recipe.

So here it is: a tender, gooey, warm, spicy, tart, and sweet fresh apple filling wrapped in a beautiful buttery and flaky homemade crust.

This is a traditional double crust apple pie. Nothing crazy or fancy but I’ve listed a bunch of pie baking tips in the pink box below to guarantee your success.

Although apple pie is pretty straightforward, it’s easy for things to come out not quite right. Whether your crust gets soggy, the filling is too sweet or kinda of bland,

How to Make Perfect Apple Pie

Apple Pie Crust

For this recipe you’ll need a double batch of pie crust. You can use my Best Ever Pie Crust, or whichever crust recipe you know and love. When making pie I typically will prepare the dough in advance to save time. You can refrigerate your two disks of dough for up to 3 days before assembling the pie.

I have a ton of pie tips in my recipe post, and also in my free Pie Crust Troubleshooting Guide.

Don’t forget to cut vents in your pie crust before baking to allow steam to escape! This will prevent mini pie filling explosions or the crust from ballooning up. Be sure to cut the vents after brushing on the egg wash.

You can even make a Lattice Pie Crust if you prefer.

Lattice pies are handy for moisture rich fillings like this apple one. There’s a lot of water content that turns into steam and will need to evaporate as it bakes. Lattice by its design allows that steam to readily escape.

I have an entire article that includes step-by-step photos and a video of How to Make a Lattice Pie Crust.

How to prevent soggy crust:

There’s nothing worse than soggy bottoms in apple pie. It’s all too easy for this to happen since the filling has so much moisture. Here are two tips:

Bake your pie 30 minutes after filling and assembling. In the below recipe you’ll see after you fill and assemble the pie you refrigerate it for 30 minutes to relax the gluten. This prevents the crust from shrinking and ensures the butter is nice and cold for a flaky texture. If you keep it in the fridge for longer, the moisture from the filling will start to seep into the crust and create a soggy bottom.

If soggy bottoms are a common problem, bake your pie on the lower rack of your oven. Even better, bake it on a rimmed sheet pan (to prevent spillage) on top of a baking stone to ensure the bottoms are well browned.

Tips for Apple Pie Filling

Peel, core, and slice the apples into 1/4-inch to 1/2-inch slices and place in a large bowl. I usually prefer thicker pieces of apple so they don’t get mushy or mealy, but this does make for a “looser” filling texture. So feel free to slice thinner to your preference.

Toss the apples immediately with the sugars, spices, and salt. If time permits, allow the apples to macerate for 30 minutes or up to 3 hours, tossing occasionally. Macerating the apples will intensify their flavor and prevent the filling from being watery and the crust from getting soggy. However, this step can also be skipped if you don’t have the time.

The pie filling isn’t cooked before baking. I wanted the apples to shine in this recipe and maintain some tartness and texture. The filling is thickened with just a tablespoon of cornstarch. This prevents the filling from turning syrupy and mushy. However, if you prefer a thick filling feel free to add another tablespoon of cornstarch.

Best apples for apple pie?

I love Granny Smith apples in this recipe because they won’t get mushy or mealy during baking and their tartness cuts the sugar in the filling perfectly.

You can also use Braeburn, Pink Lady, McIntosh, or Honeycrisp or some mixture of your favorites.

How to Tell when Apple Pie is Done Baking

Bake until the crust is golden brown and the filling has an internal temperature of 195°F measured with a digital instant read thermometer. This will take about 1 hour and 15 minutes, but will depend on your pie pan and oven. Metal pans tend to cook faster than glass or ceramic.

How to Store & Make Apple Pie Ahead of Time

As I mentioned, the disk of pie dough can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to 2 months. The rolled out crusts can also be covered and refrigerated overnight.

The baked cooled pie can be wrapped in foil for up to 3 days at room temperature. Reheat in a 350°F for 5 to 10 minutes to refresh if desired.

Can apple pie be frozen?

Yes! Apple pie freezes better unbaked. . Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time.

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