French Apple Pie 

Photo by Anna Nekrashevich on


1 roll of parchment paper

1 large mixing bowl

1 large mixing spoon

⅓ cup solid measuring cup

¼ cup solid measuring cup

1 tablespoon

1 teaspoon

1 9-inch pie pans or 8 4-inch mini pie pans

1 working oven

Pie weights or 2 bags of dried beans

1 regular butter knife

1 12-inch rimmed cookie sheet


1 unbaked homemade 9 inch pie shell or 

8 mini 4 inch pie shells 


2 cups Truvia Brown Sugar Blend

2 tsps. Cinnamon

6 tbsps. Flour 

9 cups Sliced granny smith apples


1 1/2 cups soft butter 

2 cup flour 

To Blind Bake the Pie(s): Preheat the oven to 320°F. Cut some parchment paper into large enough square(s) to press down into the wells of the pie shell(s) and still cover the edges. Place enough beans or pie weights to evenly level out along the edge of the pie well(s). Press the beans down. Add more beans until level with the top of the pan(s). 

If you are making 8 mini pies, evenly space 4 mini pie pans on a rimmed cookie sheet. If you are making 1 9-inch pie, place it in the center of the rimmed cookie sheet. Place the rimmed cookie sheet in the oven and bake for 20 minutes. Take the pie pan(s) out of the oven and discard the beans and square(s) of parchment paper. Let all the blind baked pie shell(s) cool. 

Making the Pie: In a large bowl, mix together all the filling ingredients. Evenly pile the filling among the pies if you are making mini french apple pies. Make sure the centers of the pie shells(s) are the highest point of the pile(s) of filling in the pie(s). Mix the topping ingredients in the same bowl that was used for mixing the pie filling. Place the mix topping ingredients on top of the filling and spread it out.

Baking the Pie(s): Preheat the oven to 375°F. Bake each set of 4 pies or 1 9-inch pie for 3o minutes. Let the pie(s) cool down a little bit before serving warm.

Published by Karen Loraine

Crafter and experimenter

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