French Apple Pie Recipe

French Apple Pie

Cover the pie with a larger platter and carefully flip. Wait a few seconds and then remove the pan.

Learn how to make a double crusted French apple pie from scratch. This is another one of my old time recipes that I’ve saved over the years. A double crusted pie that’s flaky and delicate, and yet it’s dense like a cake. The filling consists of slices of apples, cinnamon and sugar. During baking some of the sugar “oozes” out of the dough and forms a caramel crust around the edge of the pie. You’ll notice saving and eating the caramel end at the very end and wonder to yourself why.

Skill level: Intermediate
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French Apple Pie
Serves 10
Velvet Edition: “Trademark” Recipe
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
  1. 12 inch cake pan
  2. 3 cups flour
  3. 1 cup butter (cold, and cut into small pieces)
  4. 1 teaspoon baking powder
  5. 3/4 cup milk
  1. 4 large apples
  2. 1 12/ teaspoon cinnamon
  3. 1 cup sugar (see note #1 below)
  4. 1/2 teaspoon apple pie spice mix (see note #2 below)
  1. In a food processor, or by hand, combine the flour, butter pieces, and baking powder until combined.
  2. Add the milk and continue to mix or knead until you get a soft dough.
  3. Divide the dough into two, and form into two balls, making one ball slightly larger than the other.
  4. Place one of the balls in a bowl and cover, to prevent it from drying.
  5. On a lightly floured surface, roll out the larger dough into a circle that’s about an inch wider than your baking pan.
  6. Heat oven to 350 degrees.
  7. Grease baking pan.
  8. Carefully transfer the rolled out dough and place over the baking pan.
  9. In a separate bowl, peel and slice the apples into wedges, about 12 wedges for every apple.
  10. Add the sugar and spices to the apples and gently mix.
  11. Arrange the apple filling on top of the dough in the pan.
  12. Roll out the smaller ball of dough and place it over the apple filling.
  13. Prick the dough in several places randomly using a fork.
  14. Seal the top and bottom layers of the pie.
  15. Bake for 60 to 65 minutes until golden brown.
♣ Notes
  1. 1. Add the sugar to the apples at the very end, when you are ready to assemble. If you add it early, the apples will let it’s juices out and the filling will be too wet. This will create a soggy dough.
  2. 2. If unavailable, you can substitute the apple pie spice mix with 1/4 teaspoon cloves.
Velvet Edition

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