A Bit of Americana at Thanksgiving: The Magical French Apple Pie

 This is the only apple pie I make, and it elevated when I discovered fresh from the orchard local Colorado apples. This recipe comes from a magazine back in the 1970s. I was working night shift in a hospital and started collecting recipes. It took 20 years to finally make it, but I have made it every year since.

What makes this French Apple Pie special and worth a little effort? The custard on the bottom adds a layer of soft decadence, and the apricot preserves glisten through the lattice work. Don’t substitute the apricot preserves. It’s worth the purchase. The pie needs the tartness to balance the sweetness of the apples and custard.

 Ingredients:

1 pkg refrigerated piecrust (or make your own, enough for two crusts)

 For the Cream Filling:

¼ cup sugar

2 TBSP flour

1 cup plant-based milk

¼ cup cornstarch

1 TBSP vegan butter

½ tsp vanilla extract

For the Apple Filling:

2 lbs. of tart apples (I like a mix of Granny Smith, MacIntosh, Rome, and Cameo – about 5-6 medium-sized apples)

1tbsp lemon juice

2 TBSP vegan butter

2 TBSP sugar

dash of grated nutmeg – about ¼ tsp

1 tsp of cinnamon

¾ cup apricot preserves

For the Vegan Egg Wash:

1 tsp molasses, syrup, dark corn syrup or dark agave syrup

1 TBSP plant-based milk

1 tsp melted vegan butter

For the Cream Bottom Filling:

1. In a small saucepan, combine the sugar,  flour, and cornstarch. Mix well with a whisk. Stir in milk.
2. Place over medium heat and bring to a boil, stirring constantly. Reduce heat. Simmer until the sauce thickens and is smooth.
3. Add butter and vanilla. If lumpy, use a whisk or immersion blender to smooth out the lumps.
4. Cover with plastic wrap and allow the mixture to cool completely.

For the Apple Filling:

Core, pare, and slice apples into a bowl. Add lemon juice, cinnamon, and nutmeg. In a large skillet, heat butter and sugar. Add apple mixture and sauté until tender. Do not overcook! Remove from heat and allow to cool.

For the Crust

Thaw piecrusts on the countertop for 15 minutes or until slightly pliable but not too soft. Just enough to tuck into the pie plate without breaking.

Preheat oven to 425 degrees.

Instructions:

1. Place one pie crust in a pie pan.
2. Gently prick the bottom of the pie crust.
3. Place parchment paper in the bottom. Add dried beans to weigh down the paper.
4. Put in the freezer for 5 minutes.
5. Remove from the oven and par-cook for 10 minutes, and allow to cool.
6. Remove the paper and beans and ur cooled custard filling evenly into the pie shell.
7. Layer cooked apples neatly on top.
8. Melt the apricot preserves on the stovetop or microwave on low for 30 second intervals until thin enough to spread with a knife or brush.
9. Spread preserves on top of apples.
10. With the remaining piecrust, slice the dough into ½ inch wide strips with a pastry wheel or knife.
11. Arrange strips in a lattice fashion over pie. Crimp edges.
12. Mix the vegan egg wash ingredients together and brush onto the latticework.
13. Bake 30 minutes or until golden brown.
14. Let cool before cutting.

Serves 8

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