Recipe: French Apple Pie I, French Apple Pie II, French Apple Tart, Frosted Apple Pie fo

Hi Willa:-) I found these recipes for you on the internet. I have not tried them but I hope that one of them will be what you are lookig for.

French Apple Pie I

1 1/2 cup thick unsweetened applesauce
1/2 cup honey
3 tablespoon apple brandy; optional
1 tablespoon vanilla extract
1 lemon; grated rind only
3 tart apples; peeled & thinly sliced
1/2 cup all-fruit apricot jam

PREPARE AND BAKE crust according to recipe instructions. (See Light & Flaky Pie Crust recipe) Set aside. Preheat oven to 375F. In a 2-quart saucepan over med-high heat, simmer applesauce, honey, brandy if desired, vanilla and lemon rind until quite thick, about 10 to 15 minutes. Pour mixture into prepared crust. Arrange apples in concentric circles on top of sauce. In a 1-qt saucepan over med-high heat, melt apricot jam, then press through a sieve. Use a pastry brush to glaze apples with jam. Bake for 30 minutes. Let cool before slicing. Yield: 9 servings


French Apple Pie II

----FILLING----
1/3 cup sugar
2 tablespoon flour
1 cup milk
3 egg yolks
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
2 lb tart cooking apples
1 tablespoon lemon juice
2 tablespoon butter or margarine
2 tablespoon sugar
1 dash of nutmeg
3/4 cup apricot preserves
1 egg yolk

Prepare crust and roll out 2/3rds of the pastry to form a 12 inch circle. Use to line a 9 inch pie plate; refrigerate with rest of pastry. Make filling: In small saucepan combine 1/3 cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring; reduce heat; simmer, stirring until slightly thickened ~ 1 minute. In a small bowl, beat 3 egg yolks slightly. Beat in a little of hot mixture; pour back into saucepan, beating to mix well. Stir in 1 tablespoon butter and the vanilla. Turn into bowl to cool. Core, pare, and slice apples; sprinkle with lemon juice. In medium skillet, heat butter with sugar and nutmeg. Add apple slices; saute, stirring occasionally, until partially cooked - about 5 minutes. Remove from heat. Heat apricot preserves just until melted. Preheat oven to 425F. Turn filling into pie shell, spreading evenly. Arrange apple slices on top, mounding slightly in center. Spread with apricot preserves. Roll out rest of pastry to form a 10-inch circle. With knife or pastry wheel, cut into 12 strips 1/2" wide. Slightly moisten rim of pie shell with cold water. Arrange 6 stips across filling; press ends to rim of pie shell, trimming off ends if necessary. Arrange rest of strips at right angle to first strips, to form a lattice. Bring overhang of pastry up over ends of strips; crimp edge. Mix yolk with a tablespoon of water; use to brush lattice strips, not edge. On lowest shelf of oven, bake 35-40 minutes, or until pastry is golden. Cool. Serve slightly warm.
Yield: 8 servings


French Apple Tart

1 (9-in) pre-cooked tart shell
2 lb apples preferably golden delicious
1/2 lemon, juiced
2 tablespoon sugar (or more if needed)
3/4 cup apricot jam
1/4 cup calvados =or=- dark rum or cognac
2 tablespoon butter

PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss with lemon juice and 2 tablespoons of the sugar and set aside. Make applesauce with the rest of the apples: Chop coarsely, place in a saucepan with 2-3 tablespoons of water, cover and cook over a medium-low heat until very soft. Warm the jam, then force it through a sieve (fruit bits can be returned to the jar). Add 1/4 cup of strained jam to applesauce, together with the Calvados and butter. Continue cooking, if needed, until fairly thick. Taste and add sugar if needed. It should taste sweet, but not like jam. Spread the applesauce over the tart shell, then layer the drained apple slices in concentric circles over it. Bake about 30 minutes, until the apples are tender. Warm remaining apricot jam, adding a tablespoon or so of water if needed, to paint over the tart. Best served warm. Yield: 8 servings

Frosted Apple Pie

1 cup granulated sugar
2 tablespoon flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
7 cup thinkly sliced, pared tart
1 cooking apples (2.5 lbs)
2 tablespoon lemon juice
2 tablespoon butter or regular margarine
1 egg yolk, slightly beaten
----FROSTING----
1 cup confectioner's sugar
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

Prepare crust; shape into a ball. Divide in half; form each half into a round, then flatten each with the palm of the hand. On a lightly floured pastry cloth, roll out half of the pastry into a 12 inch circle. Fold rolled pastry in half; carefully transfer to a 9 inch pie plate, making sure fold is in the center of the pie plate. Unfold pastry; fit carefully into pie plate. Refrigerate until ready to use. Preheat oven to 425F. In small bowl, mix granulated sugar, flour, cinnamon, nutmet and salt. In a large bowl, toss the apples with lemon juice. Add sugar mixture to sliced apples; toss lightly to combine. Roll out remaining pastry into a 12 inch circle. Fold over in quarters; cut slits for steam vents. Turn apple mixture into pastry-lined plate, mounding up high in center. Dot apples with butter cut in small pieces. Using scissors, trim overhanging edge of pastry so it measures 1/2" from rim of pie plate. Carefully place folded pastry so that point is at the center of filling and unfold. Using scissors, trim overhanging edge of pastry (for top crust) so it measures 1 inch from edge all around. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry. With figners, press edge together to seal, so juices won't run out. Press upright to form a standing rim. Crimp edge. Brust with egg yolk mixed with 1 tablespoon water. Bake 45 to 50 minutes, or until apples are fork-tender and crust is golden. Remove to rack; cool 30 minutes. Make frosting: In small bowl, combine confectioners' sugar, corn syrup, 1 tablespoon water and the vanilla; mix until smooth. Spread over pie; sprinkle with nuts. Yield: 8 servings