Oh La La French Apple Pie
Indulge in the irresistible charm of "Oh La La French Apple Pie," a dessert that transforms the classic apple pie into a French-inspired masterpiece. This recipe features a flaky, buttery homemade crust that's the perfect foundation for a luscious filling of tart Granny Smith apples, warmly spiced with cinnamon and nutmeg, and sweetened with a hint of brown sugar. A touch of lemon juice adds brightness, while a dusting of powdered sugar elevates its visual appeal. Whether adorned with a lattice crust or decorative shapes, this pie bakes to golden perfection with a bubbling, aromatic filling. Ideal for a cozy gathering or a refined dessert, this French apple pie promises an unforgettable slice of comfort and sophistication!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 4 tablespoons Cold water
- 6 medium Apples (preferably Granny Smith, peeled, cored, and sliced)
- 100 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 large Egg (beaten, for egg wash)
- 0.5 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the texture resembles coarse sand.
Gradually add cold water, one tablespoon at a time, until the dough comes together. Be careful not to overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
Preheat the oven to 190°C (375°F).
In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract. Toss until evenly coated.
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
Carefully transfer the rolled-out dough into the pie dish, allowing the edges to slightly overhang.
Fill the pie crust with the apple mixture, spreading it evenly.
If desired, cut decorative shapes from the excess dough or create a lattice pattern for the top crust.
Brush the beaten egg over the top crust or edges for a golden finish.
Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 15–20 minutes before serving.
Dust the top with powdered sugar before serving for an extra elegant touch.
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 518.2 g | 188% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 272.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1703 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
