 A crumb topping distinguishes French apple pie from other traditional pies. Frozen peaches and readymade pie dough make this an easy winner.
Ingredients
1 cup (250 mL) Sun-Maid Natural Raisins
1/2 cup (125 mL) sugar
2 tablespoons plus 3/4 cup (30 mL all-purpose flour
1/2 teaspoon (2 mL) ground cinnamon
1/4 teaspoon (1 mL) salt
4 cups (4 to 8 medium - 950 mL) peeled, chopped tart apples
or peaches
1 tablespoon (15 mL) lemon juice
1 9-inch (23 cm) unbaked pie dough or shell
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) butter or margarine
Directions:
HEAT oven to 425 F (220 C).
COMBINE raisins, sugar, 2 tablespoons (30mL) flour, cinnamon, and salt. Mix with apples and lemon juice. If using pie dough, fit into 9-inch (23cm) pan according to package directions.
POUR fruit into pie shell.
COMBINE remaining 3/4 cup (175mL) flour, brown sugar and butter just until mixture resembles coarse crumbs. Sprinkle crumbs evenly over raisin-apple mixture.
BAKE on lowest oven rack at 425 F (220 C) for 10 minutes. Reduce temperature to 350 F (180 C) and bake an additional 45 to 55 minutes or until golden brown. Serve warm or cold.
Makes 8 servings.
Variation: Apple Crumble
Prepare ingredients as for French Raisin Apple Pie, omitting the pie shell. Place fruit in a 9-inch (23cm) pie pan or an 8 to 9 inch (20cm or 23cm) round or square pan. Bake on lowest oven rack at 425 F (220 C)for 10 minutes. Reduce temperature to 350 F (180 C) and bake an additional 45 to 55 minutes. Serve warm or cold.
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