Recipe: French Apple Pie with Pat-In-The-Pan Nut Cookie Crust (1983)

FRENCH APPLE PIE

Pat-in-the-Pan Nut Cookie Crust (recipe follows)
7 to 8 cups thinly sliced pared tart apples
1/2 cup granulated sugar
3 tablespoons all-purpose or whole wheat flour
1 teaspoon ground cinnamon, divided use
1/2 cup all-purpose or whole wheat flour
1/4 cup packed brown sugar
1/4 cup firm margarine

Prepare crust.

Heat oven to 425 degrees F.

Mix apples, granulated sugar, 3 tablespoons flour and 1/2 teaspoon cinnamon. Turn into crust.

Mix 1/2 cup flour, the brown sugar and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly. Sprinkle over apples. Cover edge with aluminum foil.

Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until apples are tender, 25 to 35 minutes. Cool slightly. Cover and refrigerate any remaining pie.

PAT-IN-THE-PAN NUT COOKIE CRUST

1/2 cup margarine, softened
1/3 cup packed brown sugar
1 1/4 cups Gold Medal all-purpose or whole wheat flour
1/2 cup chopped nuts
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda

Mix margarine and brown sugar. Stir in remaining ingredients until crumbly. Press against bottom and side of pie plate, 9x1 1/4 inches, building up 1/2-inch edge.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983