Prep 30 mins
Cook 50 mins
This dessert is a must-have for special fall occasions. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. The nutty flavor pairs perfectly with the apples.
- 3⁄4 cup ground walnuts
- 2 tablespoons brown sugar
- 2 tablespoons beaten eggs
- 1 tablespoon milk
- 3 tablespoons butter, softened (divided)
- 1⁄4 teaspoon vanilla extract
- 1 1⁄4 teaspoons lemon juice, divided
- pastry for double-crust pie (9 inches)
- 5 cups tart apples, sliced and peeled (about 6 medium)
- 3⁄4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- additional milk (optional)
- In bowl, combine the walnuts, brown sugar, egg, milk 1 T butter, vanilla and 1/4 t lemon juice.
- Line a 9-inch pie plate with bottom pastry; trim even with edge of plate.
- Spread nut mixture over crust.
- In large bowl, toss apples with remaining lemon juice.
- Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples.
- Spoon over the nut mixture; dot with remaining butter.
- Roll out remaining pastry; make lattice crust, if desired.
- Trim, seal and flute edges.
- Brush top with additional milk, if desired.
- Bake at 375 degrees for 50-60 minutes or until golden brown.
- Serve warm.
This is an excellent apple pie recipe. Loved the walnut mixture on the bottom. I only used about 4 apples, which was about 6 cups. Had just the right amount of sweetness. I'll be making this one again. Thanks Lainey