Apple Walnut Pie Recipe

Provided By
RecipeTips

Everyone will love this single crusted apple pie topped with a crunchy streusel-like topping. The apple filling is first cooked on the stove; and then placed in the crust and covered with the walnut and pecan topping. This pie is then baked until bubbling hot.

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Servings: 1 slice

Ingredients

1 unbaked pre-made 9 inch pie crust or your favorite pie crust recipe
APPLE FILLING:
2 1/2 pounds McIntosh apples, peeled, cored and thinly sliced
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
1 1/4 teaspoons ground cinnamon
1 cup sugar
3 tablespoons cornstarch whisked with 1/4 cup of cold water
TOPPING:
3/4 cup all-purpose flour
3/4 cup dark brown sugar, firmly packed
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
1/2 cup unsalted butter at room temperature (1 stick)

Container:9 inch pie plate

Directions

PREP

1 hr

COOK

1.5 hrs

READY IN

2.5 hrs

Preheat oven to 350° F.
Prepare a 9 inch pie crust and bake approximately 12-15 minutes. The crust needs to be just short of done.
Place apples in a large skillet and sprinkle with lemon juice. Set aside.
Combine lemon zest, nutmeg, cinnamon and sugar in a small bowl.
Sprinkle over apples.
Bring apples to a boil over medium heat. Allow to bubble gently.
Cook uncovered 10-12 minutes, stirring occasionally, the liquid should be reduced to half.
Reduce heat to low.
When apples stop bubbling, stir in cornstarch mixture.
Continue to cook and stir for approximately 2 minutes. The juices should have started to thicken.
In a small bowl, combine the flour, sugar and walnuts.
Add butter and toss with a fork until crumbly.
Spoon apple filling into the pie crust, mounding them in the center.
Crumble the walnut topping over the apples, do not pack the apples down.
Bake 30-40 minutes or just until the filling bubbles over and the topping is crisp.
Cool several hours before cutting.
Slice and top with whipped cream if desired.