French Apple Pie

I love this pie and it is one of Isaac's favorites too. I made this for the teachers at New Horizon and it was so loved that for Thanksgiving that year, six of the teachers made it for their families. The crust is really yummy because it has almond extract in it and it is the easiest crust because you just pat it into the pie pan, you don't need to roll it out. It cooks in the oven, inside a paper bag. Don't worry, I have made this pie hundreds of times and the paper bag has never set on fire. My favorite apple to use for this is Gravensteins, if you can find them. This recipe also works best if the margarine is still chilled and not softened.

French Apple Pie

Crust:

1 C. flour

2 Tbs. sugar

1 stick margarine

Dash of salt

Capful of Almond Extract

Filling:

4 C. sliced and peeled apples

1/2 C. sugar

2 Tbs. flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

Crumb Topping:

1/2 C. flour

1/2 C. sugar

1/2 C. butter

1. Mix crust ingredients together in a bowl with your hands. Once well blended, press into pie pan (this crust does not need to be rolled out).

2. Peel, core and slice apples and mix with other ingredients. Pour over crust.

3. Mix topping ingredients with hands. Sprinkle over the top of the pie.

4. Place pie in a paper bag and cook in the oven at 350 degrees for an hour and a half.