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Oh La La… French Apple Pie: A Symphony of Custard, Fruit, and Pastry

There are certain aromas that, for me, instantly transport me back to my grandmother’s sun-drenched kitchen in the French countryside. The scent of apples, softened and sweet, mingling with warm spices and a hint of buttery pastry – it’s the olfactory equivalent of a warm embrace. This French Apple Pie, with its luscious vanilla custard base and glistening apricot glaze, is one such masterpiece. It’s a pie that speaks of slow afternoons, laughter echoing around the table, and the sheer joy of simple, yet elegant, ingredients coming together to create something truly magical. It’s more than just a dessert; it’s a memory baked into every slice.

Recipe Overview

Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Yield: 1 (9-inch) pie
Dietary Type: Contains Dairy, Eggs

Ingredients

This exquisite pie brings together a harmonious blend of textures and flavors, from the creamy custard to the tender, spiced apples and the shimmering apricot glaze, all cradled in a flaky pie crust.

For the Custard Filling:

1⁄3 cup white sugar
2 tablespoons all-purpose flour
1 cup milk
3 large egg yolks
1 tablespoon butter
1⁄2 teaspoon vanilla extract

For the Apple Filling:

2 lbs tart apples (Cortland, Granny Smith, or Pippin varieties are excellent choices)
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons white sugar
1⁄8 teaspoon ground nutmeg

For the Glaze and Crust:

3⁄4 cup apricot preserves (or a thick apricot jam)
2 unbaked pie crusts (store-bought or homemade, enough for a double-crust pie)
1 tablespoon water
1 large egg yolk

Equipment Needed

To bring this French classic to life, you’ll want to have these tools at the ready:

9-inch pie dish
Small saucepan (for custard)
Medium saucepan (for glaze)
Large frying pan
Whisk
Mixing bowls
Measuring cups and spoons
Pastry brush
Rolling pin
Baking sheet (optional, to catch any drips)
Cooling rack

Instructions

Crafting this French Apple Pie is a delightful journey, step by step, leading to a dessert that’s as beautiful as it is delicious.

Begin by preparing your pie shell. Line your 9-inch pie dish with one of the unbaked pie crusts. Cover the lined dish with plastic wrap or foil and refrigerate it while you prepare the filling. This chilling step is crucial for a flaky crust.
To make the custard, in a small saucepan, combine the 1⁄3 cup of white sugar and the 2 tablespoons of flour. Mix them together thoroughly to prevent lumps.
Stir in the 1 cup of milk into the sugar and flour mixture. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
Once boiling, reduce the heat to low and simmer, continuing to stir constantly, until the mixture thickens to a pudding-like consistency. This should take about 1 to 2 minutes.
In a separate small bowl, beat the 3 egg yolks until they are lightly colored and slightly fluffy.
To temper the egg yolks and prevent them from scrambling, slowly beat about 1⁄4 cup of the hot sugar mixture into the egg yolks, a little at a time, while whisking continuously.
Now, pour the tempered egg yolk mixture back into the saucepan with the rest of the sugar-flour mixture. Stir to combine well.
Add the 1 tablespoon of butter and the 1⁄2 teaspoon of vanilla extract to the custard. Stir until the butter is melted and everything is thoroughly incorporated.
Pour this luscious custard mixture into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and set aside to cool.
Next, prepare the apples. Core, peel, and slice the 2 lbs of tart apples. As you slice them, sprinkle them with the 1 tablespoon of fresh lemon juice. This helps prevent browning and adds a bright counterpoint to the sweetness.
In a large frying pan, heat the 2 tablespoons of butter over medium heat. Once melted, add the 2 tablespoons of white sugar and the 1⁄8 teaspoon of nutmeg. Stir to combine.
Add the sliced apples to the frying pan. Sauté the apples, stirring occasionally, until they are almost tender. This usually takes about 5 minutes. You want them to retain a slight bite, as they will continue to cook in the oven. Remove the pan from the heat.
In a small saucepan, heat the 3⁄4 cup of apricot preserves until they are melted and smooth. This will create a beautiful, glossy glaze. Set aside.
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Retrieve your chilled pie shell. Pour the cooled custard filling evenly into the prepared pie shell.
Carefully arrange the sautéed apple slices in an attractive pattern over the custard. You can create concentric circles or a more rustic arrangement.
Spread the melted apricot preserves evenly over the top of the apple slices, ensuring each slice is lightly coated for that signature glistening finish.
Now, for the lattice top. Roll out the remaining unbaked pie crust dough on a lightly floured surface to form a 10-inch round.
Using a sharp knife or a pastry wheel, cut the rolled-out dough into 12 strips, each about 1/2 inch wide.
Lightly moisten the rim of the pie shell with a little cold water. This will help the lattice strips adhere.
Arrange six of the dough strips across the pie filling, spacing them evenly. Press the ends of these strips gently onto the rim of the pie shell and trim any excess dough.
Arrange the remaining six strips at right angles to the first set of strips, creating a classic lattice pattern. Tuck the ends under the first layer of strips and press them to the rim.
Trim any remaining excess dough from the lattice strips and crimp the edge of the pie crust decoratively to seal it.
To give the crust a beautiful sheen, mix the 1 large egg yolk with the 1 tablespoon of water in a small bowl. Brush this egg wash mixture onto the lattice strips only to make them glisten. Be careful not to brush the egg yolk on the edge of the crust, as it can lead to over-browning.
Place the pie on a baking sheet (to catch any potential drips). Bake in the preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) for 15 minutes.
After 15 minutes, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue to bake for another 25 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, you can loosely tent them with aluminum foil.
Once baked to perfection, carefully remove the pie from the oven and place it on a wire cooling rack to cool completely before slicing and serving. This allows the custard to set properly.

Expert Tips & Tricks

Elevate your French Apple Pie experience with these professional insights:

Apple Choice is Key: The combination of apples is crucial for a balanced flavor and texture. Tart varieties like Granny Smith provide acidity to cut through the sweetness, while softer apples like Cortland or Pippin will break down slightly to create a richer filling.
Preventing a Soggy Bottom: Ensure your pie dish is well-chilled before adding the crust. Blind baking the bottom crust partially can also be an option for an even more foolproof crust, though not strictly necessary for this recipe if steps are followed precisely.
Custard Consistency: When thickening the custard, don’t be tempted to rush it. Constant stirring over medium heat is your best friend here. It should coat the back of a spoon but not be overly thick before adding the egg yolks.
Lattice Elegance: For an even more sophisticated appearance, try twisting the lattice strips as you place them on the pie. This creates a beautiful 3D ribbon-like effect that is truly eye-catching.
Glaze Perfection: If your apricot preserves are very thick, adding a tiny splash of water (a teaspoon or so) while melting can help achieve a smoother, more spreadable consistency.

Serving & Storage Suggestions

This French Apple Pie is a showstopper on its own, but it truly shines when served slightly warm. A dollop of crème fraîche, a scoop of vanilla bean ice cream, or a light dusting of powdered sugar makes for an elegant accompaniment.

Leftovers can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days. To reheat, gently warm slices in a low oven (around 300°F / 150°C) for a few minutes to revive the crust and filling. Freezing is also an option; wrap the cooled pie tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

Disclaimer: Nutritional values are approximate and can vary based on ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	431.7 kcal
Calories from Fat		164 g
Total Fat	18.3 g	28 %
Saturated Fat	7.6 g	38 %
Cholesterol	120.6 mg	40 %
Sodium	266.8 mg	11 %
Total Carbohydrate	65.6 g	21 %
Dietary Fiber	3.2 g	12 %
Sugars	35.8 g	143 %
Protein	4.5 g	9 %

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore these delightful variations:

Spiced Crust: Infuse your pie crust dough with a pinch of cinnamon or cardamom for an extra layer of spice.
Caramel Drizzle: After baking and cooling, a light drizzle of homemade or store-bought caramel sauce over the lattice would be divine.
Nutty Crunch: Sprinkle a handful of finely chopped toasted almonds or walnuts over the apples before adding the apricot glaze for a delightful textural contrast.
Bourbon Apples: Add a tablespoon or two of bourbon to the apples during the sautéing process for a richer, more complex flavor profile.
Cranberry Twist: Substitute some of the apricot preserves with a tart cranberry sauce for a vibrant, seasonal variation, especially around the holidays.

FAQs

Q: Why do I need to temper the egg yolks?
A: Tempering slowly introduces the hot liquid to the egg yolks, gradually raising their temperature. This prevents them from cooking and scrambling when they’re mixed into the hot custard base.

Q: Can I use different kinds of apples?
A: Yes, but it’s best to use a mix of tart and sweet apples for the most balanced flavor. Avoid apples that break down too much during cooking, like Red Delicious, unless you’re aiming for a very soft filling.

Q: How do I know when the pie is fully baked?
A: The crust should be a beautiful golden brown, and the filling should be visibly bubbling, particularly in the center. You can also insert a thin knife into the apples; they should be tender but not mushy.

Q: My crust is browning too quickly, what should I do?
A: Loosely tent the edges of the pie crust with strips of aluminum foil or use a pie shield. This will protect the edges from over-browning while the rest of the pie finishes baking.

Q: Can I make the custard ahead of time?
A: Yes, the custard can be made a day in advance. Ensure it’s covered directly with plastic wrap to prevent a skin from forming and stored in the refrigerator.

Final Thoughts

This French Apple Pie, with its alluring name and even more alluring taste, is a testament to the enduring charm of classic patisserie. It’s a dessert that invites you to slow down, savor each bite, and appreciate the artistry of simple, well-executed flavors. Whether you’re serving it at a special occasion or simply treating yourself to an afternoon delight, this pie is sure to earn a chorus of “Oh la la!” from everyone who tastes it. Pair it with a crisp Alsatian Riesling or a comforting cup of dark roast coffee for the ultimate experience. I encourage you to bake it, share it, and let the magic unfold in your own kitchen.

Oh La La … French… Apple Pie Recipe