Best French Apple Pie With A Frosting Glaze Top Recipes

FRENCH APPLE PIE

Steps:

• Preheat oven to 450 degrees.
• Place one crust in a 9 inch pie pan.
• Mix apple slices and raisins and place in pie shell.
• Sprinkle with lemon juice.
• Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
• Dot with butter if desired and place 2nd crust on top.
• Crimp or flute edges as desired.
• Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
• When pie is cool, mix the icing and drizzle over the crust.

IMPOSSIBLY EASY FRENCH APPLE PIE

Steps:

• Heat oven to 325°F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
• In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

GIGI'S FRENCH APPLE PIE

Steps:

• Mix pie filling ingredients together and place in pie shell.
• Mix brown sugar and flour together.
• Cut in butter.
• Sprinkle topping onto the filling.
• Bake at 375 degrees for 45 minutes.

AMELIA'S FRENCH APPLE PIE

Steps:

• PIE.
• Preheat oven to 400 degrees.
• Combine all dry ingredients.
• Mix dry ingredients with apples and raisins.
• Pour into bottom crust.
• Sprinkle with orange juice.
• Dot with butter.
• Add top crust.
• Flute edges & cut steam vents.
• Bake about 40 minutes or until crust is browned.
• Cool before frosting.
• FROSTING.
• Mix sugar and butter.
• Add milk a tsp at a time until spreading consistency.

FRENCH APPLE PIE OR IS IT GLAZED APPLE CREAM PIE

Steps:

• 1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
• 2. Preheat oven to 400*F. In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
• 3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
• 4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
• 5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
• My Note: I also added a little cinnamon to the glaze which added just the right extra touch in my opinion. Try this- you'll love it. Oh- and warm each slices in the microwave about 25-30 seconds. It's so much better that way! A couple of suggestions: 1) The recipe suggests serving the pie cold, but try it at room temperature, or slightly warm (30 seconds in the microwave should do it) 2) The thinner your apple slices, the better! Try it with pear and/or peach. Adding walnut pieces is a nice variation. Use aluminum foil at the end of baking to keep the crust from getting too brown. A little extra cinnamon or lemon zest in the glaze is good. (I use an extra deep dish, make a lattice top and extra custard and glaze.) Make 2 and hide 1 if you want leftovers. Delicious!

FRENCH APPLE PIE WITH ICING RECIPE - (3.6/5)

Steps:

• Pie: * Bring the apple cider to a boil in a saucepan over med-high heat about 20 mins, until reduced to about 2/3 cup. 1) Preheat oven to 350 degrees F. 2) Combine 1/4 cup butter, sugar, salt, cinnamon, allspice, nutmeg, apples, baking soda, flour, cider raisins, 1 tsp vanilla and reduced apple cider in a large bowl and mix well. 3) Pour mixture into prepared pie pan and top with remaining crust. Trim, seal and flute the edges. Slit the top crust with a knife a few times to let the steam escape. 4) Place prepared pie on a baking sheet and cover edges while baking if it is darkening too quickly. Bake in preheated oven for 45 mins. 5) Cool on a wire rack for about 25 to 30 mins and then refrigerate. Ensure the pie is very cool before the glaze is drizzled on. Put back in refrigerator so the glaze sets up. Glaze: 1) Combine all ingredients and mix until creamy. If needed, add a little more milk to get the correct consistency. You may also add a tsp of ground cinnamon for additional flavor.