French Apple Pie

French Apple Pie
Yield: 1-9 inch pie


1 ½ cups all-purpose flour
½ cup vegetable oil (or canola)
2 tablespoons cold milk
1 ½ teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
¾ cup white sugar
3 tablespoons all-purpose flour
¾ teaspoons ground cinnamon
½ tsp. ground nutmeg
½ cup all purpose flour
½ cup white sugar
½ cup butter


Preheat oven to 350° F (175 degrees C).

To Make Crust:   In a large bowl, mix together 1 ½ cups flour, 1 ½ teaspoons sugar and salt. Then mix in the oil & milk until mixture is evenly blended.  Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.

To Make Filling:  Mix together ¾ cup sugar, 3 tablespoons flour, cinnamon, and nutmeg.  Sprinkle over apples and toss to coat.  Spread evenly in unbaked pie shell.

To Make Topping:  Using a pastry cutter, mix together ½ cup flour, ½ cup sugar and butter until evenly distributed and crumbly in texture.  Sprinkle over apples.   Pat down.

Put pie in the oven on a cookie sheet to catch the juices that may spill over.  Bake 45 minutes.

Personal notes:  I was overjoyed to learn that I could make pie crusts using oil instead of lard, butter or shortening, because I have always been one of those people who just can’t get the traditional crust right.  It’s never flakey enough or too hard. Over the years I just gave up until the day I found the oil crust recipe.  I now use it for the crusts on peach, apple & cherry pies and it works great.  It’s far easier to make than the traditional crust.  You don’t have to worry about adding too much or too little cold water, or working the dough too much.  This crust turns out fine every time.   For this French Apple recipe the crust only goes on the bottom. I’ll get my Strawberry Rhubarb Pie recipe up soon.

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