Ingredients for 1930's Apple And Nut Pie
- 1 (9-inch) Refrigerated Pie Crust (unbaked)
- 1 cup packed Light Brown Sugar
- 1 ½ cups All-Purpose Flour
- 1 cup (2 sticks) Unsalted Butter
- 1 cup chopped Walnuts
- 6-8 medium Granny Smith Apples (about 6 cups), peeled, cored, and thinly sliced
- 1 teaspoon Ground Cinnamon (optional)
- ¼ cup Granulated Sugar
- Vanilla Ice Cream (optional, for serving)
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How to Make 1930's Apple And Nut Pie
- Preheat oven to 450°F (232°C).
- Fit one 9-inch pie crust into a pie plate. Prick the bottom with a fork and crimp the edges.
- Bake for 11-13 minutes, or until the crust is lightly golden brown. Remove from oven and let cool completely.
- While the crust bakes, prepare the filling: In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, and 1 ½ cups all-purpose flour until the mixture is crumbly.
- Stir in 1 cup chopped walnuts and 1 teaspoon ground cinnamon (optional).
- Peel, core, and thinly slice 6-8 medium apples (about 6 cups).
- Arrange half of the apple slices in the cooled pie crust.
- Sprinkle ¼ cup granulated sugar evenly over the apples.
- Top with the remaining apple slices and the walnut crumble mixture.
- Reduce oven temperature to 350°F (177°C).
- Bake for 50-60 minutes, or until the filling is bubbly and the crust is golden brown. If the crust starts to brown too quickly, cover the edges loosely with foil.
- Let the pie cool completely on a wire rack before serving. Enjoy warm, with a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
1259g
Fat
377g
Carbs
163g
