Yield: Yields one 9-inch pie.
Some of my favorite meals as a child were lunches with my Dad when he took me to work at the Twentieth Century Fox studio. This pie, served at the studio comissary, was my favorite. I doubt it had any legitimate connection with France, but I loved the way the crunchy topping contrasted with the slightly mushy filling, the bright apple flavor, and the over-the-top sweetness. Using my memory and assorted baking texts, I came up with a recipe that I think must be pretty close to the one used by the commissary in the 1950s.
In the microwave or in a small saucepan over medium-low heat, melt 6 Tbs. of the butter. In a medium bowl, mix the butter and the graham cracker crumbs with your fingers until thoroughly and evenly moistened.
Press the crumb mixture firmly and evenly against the sides and bottom of the pan, but don’t press any crumbs above the sides onto the rim. Use a flat-bottomed measuring cup to compact the crumbs into a thick crust. Cover with plastic wrap and refrigerate for at least 2 hours.
Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 2-quart baking dish.
Mix the apples, granulated sugar, raisins, flour, cinnamon, nutmeg, and cloves in a large bowl; transfer the mixture to the baking dish and bake, uncovered, stirring halfway through, until the apples are very soft, about 45 minutes. Cool to room temperature.
Because the crust is not baked, expect it to crumble a bit when sliced.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this for Thanksgiving dinner (Cdn) and enjoyed by all. I found, however, that the filling quantities given did not make enough for the pie plate I was using - double filling recipe worked fine. I suggest if have a deeper pie pan to double the filling recipe. Twy
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?