Not Apple Pie made in the nude, but rather apple pie without its traditional pastry covering. Instead, it has a walnutty streusel topping! Adapted from recipes in Good Housekeeping and Family Circle (I think). Tastes delicious serves hot or cold.
cup walnuts, coarsely chopped (I prefer black walnuts)
Serving Size: 1 (157) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 149 g45 %
Total Fat 16.6 g25 %
Saturated Fat 7.8 g39 %
Cholesterol 30.5 mg
Sodium 176.2 mg
Dietary Fiber 3.2 g12 %
Sugars 22.4 g89 %
Protein 3.5 g
Stir together salt and flour in bowl. Add butter/shortening with blender until mixture is coarse. Add water one tbsp at a time, stirring in between. Shape the pastry into a disk, cover it with plastic wrap, and chill until firm (about 1 hr).
After Chilled, roll pastry onto lightly floured surface with a rolling pin until it makes a circle about 11 inches wide. Transfer to a 9-in pie plate. Squash it down to make it fit, and trim and crimp the edges.
Prepare Pie Filling:
Combine sugars, flour, lemon rind, lemon juice, and cinnamon in a small bowl. Thoroughly toss the mixture with the apple slices, ensuring that all of the slices are well coated.
Combine flour, brown sugar, cinnamon, and ginger in a small bowl. Cut in butter until the mixture is crumbly. Stir in walnuts.
Spread applesauce over bottom of the pie shell, then add the coated apple slices. They should make about three layers. Spoon the topping over the apples.
Bake pie at 400 for 15 minutes. Reduce heat to 350, cover pie loosely with tin foil, and bake for another 45 to 55 minutes.