Walnut-Crusted Apple Pie

6 Ratings
6 Reviews

The walnuts in the crust give this pie a decadently nutty flavor that really carries this classic apple pie to new heights.

By Sidney Fry, MS, RD

Recipe by Cooking Light November 2012

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:

40 mins

total:

1 hr 50 mins

Yield:

Serves 10 (serving size: 1 wedge)

Nutrition Info

Directions

Step 1
Combine first 8 ingredients; toss to coat.

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Step 2
Place nuts in a food processor; process until finely ground. Weigh or lightly spoon 75 ounces flour into dry measuring cups; level with a knife. Add flour, 3 tablespoons brown sugar, and 1/4 teaspoon salt to food processor; pulse 5 times. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly add vodka through food chute, processing just until combined (do not form a ball). Turn dough out onto a lightly floured surface. Knead 3 to 4 times. Divide dough into 2 equal portions. Gently press each portion into a 4-inch circle on plastic wrap. Cover with plastic wrap; chill 30 minutes.
Step 3
Preheat oven to 425°.
Step 4
Unwrap and place 1 dough piece on plastic wrap. Cover with 2 sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Place into a 9-inch pie plate coated with cooking spray. Spoon apple mixture into pie plate.
Step 5
Unwrap and place remaining portion of dough on plastic wrap. Cover with 2 sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place over apple mixture. Press edges of dough together. Fold edges under; flute. Cut slits in top of dough to allow steam to escape.
Step 6
Combine milk and egg yolk, stirring with a whisk. Gently brush top of dough with milk mixture. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes in the lower third of oven. Shield edges of piecrust with foil. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 30 minutes or until browned. Cool on a wire rack.

Nutrition Facts

Per Serving:

281 calories; fat 10.4g; saturated fat 4.2g; mono fat 2.3g; poly fat 3.2g; protein 3.7g; carbohydrates 43.1g; fiber 2.2g; cholesterol 34mg; iron 1.3mg; sodium 122mg; calcium 28mg.

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amateurcook

09/29/2013

Made this and it was very tasty. Not real sweet and the crust wasn't greasy but had a nutty flavor instead which was nice. Will definitely make this again. At the beginning the mixture did not resemble coarse meal and had to add more cold water to get it to come together. Also used almonds instead of walnuts as we don't care for them. When pressing into a 4 inch circle make sure its flat so might be a little bigger than the 4 inches otherwise its really hard to roll. Had to use my meat pressure and then was able to use the rolling pin when it soften some.

kayakGirl21

12/24/2012

Made this for Christmas Eve dinner and used Granny Smith Apples. It turned out great but I think it might have been even better if I had pre-baked the bottom crust.

waldobmp12

11/26/2012

I have made this pie twice this season. The crust is quite thin but comes together nicely in the plastic wrap. Prior to chilling it is quite crumbly -just press together. I used mix of pink lady (or baldwin) and cortland apples -its was not to soupy like many of my past pies. One issue, the bottom crust layer did have an unappetizing grey color from the nuts. The second time I pre-baked the bottom crust for 10 min and I think that helped. Sweet tooths will want it a la mode.

jjjamstou2

11/23/2012

Made this for Thanksgiving. Lately I have been using the Pillsbury pie crust to save time, because the last crust I made from scratch didn't seem any better. But I like the idea of having a lower fat crust, and saw this one. It was very simple to make, and tasted very good. My family does not like nuts in things, but no one knew there were crushed walnuts in the crust until I told them. I missed the directions to roll out the crust onto a piece of plastic wrap, so my crust got stuck to the board first try. I was afraid re-rolling it would make it tough, but it turned out just fine. My pie dish is pretty deep so the crust was a little skimpy. I will definitely make this again next year, but will probably make extra crust so I don't have to worry about sealing the edges. The combination of Golden Delicious and Pink Lady apples was tasty too.

ShandelLynn

11/11/2012

Had cherry vodka on hand. Worked for us. The in-laws raved! It's a keeper.

Deniseey

10/21/2012

Delicious. Used apple cider vinegar instead of vodka and the crust still came out flaky and perfect. Definitely one of my favorite pie recipes!

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