Why French? I have no idea. This is a very old and stained card in my files, so it may date to a time when anything sort of out of the usual must be French.
The crust recipe is my adaptation of an old Pennsylvania Dutch trick. —chava
supercrust in the food processor
1 1/4 cups
shortening (1/2 lard, 1/2 butter is great)
grated lemon peel
cooking apples - be sure they will remain firm in baking