Ingredients for Apple Walnut Pie
- 1 cup ground walnuts
- ½ cup packed brown sugar
- 1 large egg
- ¼ cup milk (plus extra for brushing)
- 3 tablespoons butter (1 tablespoon melted, 2 tablespoons cold)
- 1 teaspoon vanilla extract
- 1 tablespoon + ¼ teaspoon lemon juice
- 1 recipe pastry for double-crust pie
- 6 cups peeled and sliced tart apples
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- pinch salt
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How to Make Apple Walnut Pie
- Preheat oven to 375°F (190°C).
- **Make the Walnut Crust:** In a medium bowl, combine 1 cup ground walnuts, ½ cup packed brown sugar, 1 large egg, ¼ cup milk, 1 tablespoon butter (melted), 1 teaspoon vanilla extract, and ¼ teaspoon lemon juice. Mix well.
- **Assemble the Pie:** Line a 9-inch pie plate with your favorite pie crust (store-bought or homemade). Trim the edges evenly.
- Spread the walnut mixture evenly over the bottom crust.
- **Prepare the Apple Filling:** In a large bowl, gently toss 6 cups peeled and sliced apples (about 6 medium apples) with 1 tablespoon lemon juice.
- In a separate bowl, whisk together ¾ cup granulated sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and a pinch of salt.
- Add the sugar mixture to the apples and toss gently to coat.
- Spoon the apple filling evenly over the walnut crust.
- Dot the top with 2 tablespoons of cold butter, cut into small pieces.
- **Top the Pie:** Roll out your remaining pie crust and either place it over the filling or create a lattice top. Trim, seal, and crimp the edges.
- Brush the top crust with a little extra milk, if desired, for a golden brown finish.
- **Bake:** Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm with a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
162g
Fat
22g
Carbs
15g
