Best Walnut Apple Pie Recipes

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APPLE WALNUT PIE



Apple Walnut Pie image

My family is fond of any treat featuring apples, but this pie is the one they like best. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. Everyone agrees the flavor of nuts pairs well with apples in this fall favorite. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons beaten egg
1 tablespoon milk
3 tablespoons butter, softened
1/4 teaspoon vanilla extract
1-1/4 teaspoons lemon juice, divided
Pastry for double-crust pie (9 inches)
5 cups sliced peeled tart apples (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

Steps:

  • In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust., In a 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 a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 468 calories, Fat 24g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 325mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

CARAMEL APPLE WALNUT PIE



Caramel Apple Walnut Pie image

Apples in a sweet, creamy base are topped with a walnut crumble and baked until apples are tender and topping is golden brown.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h25m

Yield 8

Number Of Ingredients 10

5 cups peeled, thinly sliced Golden Delicious or Braeburn apples
¼ cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 (9 inch) Classic Crisco® Pie Crust
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
¼ cup butter, melted
⅓ cup firmly packed brown sugar
⅓ cup Pillsbury BEST® All Purpose Flour
2 tablespoons cold butter
½ cup chopped walnuts

Steps:

  • Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
  • Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
  • Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.

Nutrition Facts : Calories 576.8 calories, Carbohydrate 57 g, Cholesterol 40.4 mg, Fat 25.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 10.5 g, Sodium 277.2 mg, Sugar 39.7 g

CARAMEL APPLE WALNUT PIE



Caramel Apple Walnut Pie image

Loaded with lots of tender apples and adorned with a nutty caramel topping, this pleasing pie recipe is always a hit with old and young alike. -Winifred Eckerle, Gering, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

Pastry for double-crust pie (9 inches)
6 cups thinly sliced peeled tart apples
1/3 cup light corn syrup
1/4 cup sugar
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
TOPPING:
1/4 cup finely chopped walnuts
1/4 cup packed brown sugar
3 tablespoons dark corn syrup
2 tablespoons butter

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside., In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. , Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved., Place pie on a baking sheet. Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.

Nutrition Facts : Calories 462 calories, Fat 22g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 337mg sodium, Carbohydrate 66g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

WALNUT APPLE PIE



Walnut Apple Pie image

Adding walnuts gives a slight twist to traditional apple pie recipes and adds a unique flavor we really enjoy.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

4 to 5 large tart apples, peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped walnuts
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Steps:

  • In a large bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack.

Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 232mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

CREAM CHEESE CARAMEL WALNUT APPLE PIE



Cream Cheese Caramel Walnut Apple Pie image

This is a double crusted apple pie with a bottom layer of cream cheese and a thin layer of caramel over the apple filling. Absolutely marvelous flavor!

Provided by Steve P.

Categories     Pie

Time 1h5m

Yield 1 Deep dish pie, 6-8 serving(s)

Number Of Ingredients 11

2 deep dish pie shells
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
6 cups thinly sliced apples (peeled)
1/2 cup chopped walnuts
1/2 cup caramel topping
1 (16 ounce) container whipped dessert topping (optional) or 1 (16 ounce) container whipped cream (optional)
2 (6 ounce) packages softened cream cheese

Steps:

  • Preheat oven and a cookie sheet to 400ºF.
  • Stir together the sugar, cornstarch and cinnamon.
  • Toss with the apples, vanilla and almond extract in a large mixing bowl.
  • Press softened cream cheese into bottom of the pie shell.
  • Pour the apple mixture into the unbaked pie shell.
  • Drizzle the caramel topping over the top.
  • Sprinkle with walnuts.
  • Place the top crust over this and flute the edges.
  • Cut slits in the top crust or poke with a fork to allow steam to escape.
  • Sprinkle with sugar,and place on the preheated cookie sheet.
  • Bake 45 to 50 minutes, until golden brown.
  • Cover edges with foil to prevent them from burning.
  • Cool for at least 1 hour before slicing.
  • Serve with whipped cream, or vanilla ice cream and coffee.

Nutrition Facts : Calories 727.9, Fat 40.1, SaturatedFat 17.6, Cholesterol 62.6, Sodium 537, Carbohydrate 87.9, Fiber 4.5, Sugar 40.3, Protein 8.4

APPLE-PEAR PIE WITH WALNUT CRUST



Apple-Pear Pie with Walnut Crust image

Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Makes one 9-inch pie

Number Of Ingredients 16

2 cups all-purpose flour, plus more for surface
1 1/2 ounces walnuts, toasted and chopped (1/2 cup)
1 tablespoon granulated sugar
1 teaspoon coarse salt
2 sticks cold unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water
5 to 6 Granny Smith apples
3 firm-ripe Bosc pears
1/4 teaspoon salt
2/3 cup granulated sugar
1 whole vanilla bean, split and scraped
Juice of 1/2 lemon (about 5 teaspoons)
1/2 stick unsalted butter
3 tablespoons all-purpose flour
1 large egg, lightly beaten
Fine sanding sugar

Steps:

  • Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
  • Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.
  • Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
  • Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.
  • Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
  • Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.

APPLE WALNUT PIE



Apple Walnut Pie image

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.

Provided by CookingONTheSide

Categories     Pie

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

APPLE PIE WITH WALNUT STREUSEL



Apple Pie with Walnut Streusel image

Categories     Dairy     Egg     Dessert     Bake     Apple     Walnut     Winter     Gourmet

Number Of Ingredients 26

For pastry dough:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
4 to 6 tablespoons ice water
For topping:
2 tablespoons unsalted butter, softened
2 tablespoons firmly packed brown sugar
2 tablespoons all-purpose flour
1/4 cup chopped walnuts
For filling:
3 pounds Golden Delicious or Jonagold apples (about 6 medium)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar
Accompaniment: Sour Cream Ice Cream
2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) sour cream

Steps:

  • To make pastry dough:
  • In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.
  • To make topping:
  • In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
  • To make filling:
  • Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
  • Preheat oven to 350°F.
  • On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.
  • Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.
  • Serve pie warm or at room temperature with ice cream.
  • Make Sour Cream Ice Cream:
  • In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.
  • Remove pan form heat. Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and feeze in an ice-cream maker. Makes about 1 quart.

CARAMEL APPLE WALNUT BROWNIE PIE



Caramel Apple Walnut Brownie Pie image

Dense and moist, this decadent pie is a chocolate lovers dream! It's rich in chocolate flavor. There is gooey caramel and slices of warm apples in every bite. We can see why Nancy won first place at her county festival. This is a delicious pie.

Provided by Nancy A.

Categories     Pies

Time 1h

Number Of Ingredients 16

PIE INGREDIENTS
1/3 c butter, softened at room temperature
1 1/2 c sugar
3 1 oz each, unsweetened baking chocolate, melted (3 oz total)
3 eggs, lightly beaten
3/4 c all-purpose unbleached flour
1/2 tsp salt
1/3 c milk
1/2 tsp vanilla
1 medium red delicious apple, peeled, cored amd thinly sliced
1/3 c caramel topping
1/2 c chopped walnuts
TOPPING INGREDIENTS
1 small red delicious apple, cored and sliced
1/2 c chopped walnuts
1/3 c caramel topping

Steps:

  • 1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with baking spray. Set aside.
  • 2. In large bowl of an electric mixer, beat butter until creamy. Gradually add sugar, beating until and fluffy.
  • 3. Add melted chocolate and eggs, beat until incorporated.
  • 4. Add in flour and salt. Slowly add in milk and vanilla,. Beat incorporating into mixture.
  • 5. With a wooden spoon, fold in thinly sliced apple, 1/3 cup caramel topping, and 1/2 cup chopped walnuts.
  • 6. Pour mixture into prepared pie plate. Bake 40-45 minutes, or until when a toothpick inserted in pie comes out clean. Cool slightly.
  • 7. For topping: Arrange slices of small apple on top of pie, fanning out, and sprinkle 1/2 cup chopped walnuts over top. Pour 1/3 cup caramel topping over apple slices and top of pie.

RHUBARB AND APPLE PIE WITH WALNUT CRUMB TOPPING



Rhubarb and Apple Pie with Walnut Crumb Topping image

Provided by Emeril Lagasse

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 18

Basic Sweet Piecrust, recipe follows
2 pounds fresh rhubarb, trimmed and cut into 1-inch thick pieces
2 pounds McIntosh apples (6 to 8 apples), cored, peeled, and each cut into 12 equal slices
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 tablespoons apple, cherry, or grape brandy
1 cup bleached all-purpose flour
1 cup chopped walnuts
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water

Steps:

  • Preheat the oven to 370 degrees F.
  • Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.
  • In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.
  • In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
  • Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving.
  • In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
  • Preheat oven to 350 degrees F.
  • Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven.
  • Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.

WALNUT STREUSEL APPLE PIE



Walnut Streusel Apple Pie image

This is adapted from a recipe I tried last Thanksgiving AND Christmas from the Food Network; I used a store-bought crust and tripled the streusel (my favorite part ;).... It is a very easy, no-fuss pie; very pretty with it's browned nut topping and you don't have to worry about crimping or venting or any other crust issues! My family really loved it and I hope yours does too.

Provided by Raquel Grinnell

Categories     Pie

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 frozen pie crust
6 tablespoons unsalted butter, softened
1/2 cup firmly packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 lbs granny smith apples (approx. 6) or 3 lbs mixture of firm apples (approx. 6)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon

Steps:

  • To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered.
  • To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
  • Preheat oven to 350°F Unfold defrosted, store-bought dough into a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit.
  • Spoon filling into shell, bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.
  • Crumble topping over center of pie, breaking up any large chunks. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
  • Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).

CANDY APPLE WALNUT PIE



Candy Apple Walnut Pie image

The South is known for apple pies, but this one is not your typical apple pie! The filling includes red-hot candies, and instead of a regular double crust, you simply crumble a frozen pastry shell and sprinkle it over the top. You can peel the apples if you wish or leave them unpeeled.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 6

6 cups sliced tart apples
2/3 cup chopped walnuts
1/2 cup red-hot candies
1/3 cup plus 2 tablespoons sugar, divided
1/3 cup all-purpose flour
2 frozen deep-dish pastry shells (9 inches)

Steps:

  • In a large bowl, combine the apples, walnuts, red-hots, 1/3 cup sugar and flour; toss to coat. Spoon into one pastry shell. Crumble the remaining pastry shell into 1/2-in. pieces; toss with remaining sugar. Sprinkle over filling., Place on a baking sheet. Bake at 375° for 50-60 minutes or until filling is bubbly and crust is golden brown. Cool completely on a wire rack before cutting.

Nutrition Facts :

MAPLE-APPLE PIE WITH WALNUT STREUSEL



Maple-Apple Pie with Walnut Streusel image

Provided by Lori Longbotham

Categories     Dessert     Bake     Thanksgiving     Kid-Friendly     High Fiber     Apple     Fall     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 22

Filling:
1/4 cup maple sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 pinches of coarse kosher salt
2 3/4 to 3 pounds Golden Delicious apples (about 6), peeled, quartered, cored, cut crosswise into 1/4-inch slices
1 tablespoon unsalted butter
Vanilla ice cream
Crust:
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
Streusel:
1 cup all purpose flour
1 cup maple sugar
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Pinch of coarse kosher salt
1/2 cup walnuts, toasted, coarsely chopped

Steps:

  • For crust:
  • Whisk flour, sugar, and salt in large bowl to blend. Add butter. Using back of fork, cut in butter until very coarse meal forms. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
  • For streusel:
  • Combine flour, maple sugar, butter, and salt in medium bowl. Using back of fork or fingertips, rub in butter until moist clumps form. Transfer 1/4 cup streusel to small bowl and reserve for filling. Mix walnuts into remaining streusel. Chill streusel while preparing pie.
  • For filling:
  • Stir maple sugar, lemon juice, vanilla, spices, and salt in large bowl to blend. Add apples and 1/4 cup reserved streusel mixture; toss to combine. Let stand 15 minutes, tossing occasionally.
  • Position rack in bottom third of oven and preheat to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under. Crimp edge decoratively.
  • Spoon filling into prepared crust, mounding in center. Dot with 1 tablespoon butter. Sprinkle streusel over filling; press lightly to adhere.
  • Bake pie until apples are tender and streusel is crisp and golden brown, covering edge of crust with foil if browning too quickly, about 1 hour 5 minutes. Let pie stand 15 minutes. Serve warm or at room temperature with ice cream.

APPLE PIE WITH WALNUT TOPPING



Apple Pie with Walnut Topping image

A crunchy streusel tops a delightful apple pie. I enjoy it with a scoop of ice cream.-Jessica Bland, Riverton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

4 cups thinly sliced peeled tart apples
3/4 cup heavy whipping cream
1 tablespoon quick-cooking tapioca
1 tablespoon lemon juice
Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
TOPPING:
1/2 cup graham cracker crumbs
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup butter, melted
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the apples, cream, tapioca and lemon juice; let stand for 15 minutes., Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Combine the sugar, cinnamon, nutmeg and salt; add to apple mixture and toss gently to coat. Spoon filling into pastry. Bake at 375° for 35 minutes., In a small bowl, combine the topping ingredients. Sprinkle over filling. Bake 10-15 minutes longer or until crust is golden brown and apples are tender. Cool on a wire rack.

Nutrition Facts : Calories 465 calories, Fat 24g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 223mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE GREEN-CHILI PIE WITH CHEDDAR CRUST AND WALNUT STREUSEL



APPLE GREEN-CHILI PIE WITH CHEDDAR CRUST AND WALNUT STREUSEL image

Yield 1 pie

Number Of Ingredients 23

FOR THE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into dice
1/2 cup grated sharp Cheddar cheese
5 tablespoons ice water, more as needed
FOR THE FILLING
5 cups peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith
1/2 cup chopped roasted green Hatch chilies, mild or medium hot (see note)
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
1/4 cup cornstarch
For the topping:
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted
Vanilla ice cream, for serving.

Steps:

  • 1. Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.) 2. On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour. 3. Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated. 4. Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly. 5. Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.

APPLE & GINGER PIE WITH WALNUT PASTRY



Apple & ginger pie with walnut pastry image

Grind up nuts to work into a crispy, shortcrust pastry then bake a countryside fruit pie with ginger and sultanas

Provided by John Torode

Categories     Dessert, Dinner

Time 1h35m

Number Of Ingredients 13

175g plain flour , plus a little extra for dusting
100g cold butter , cubed
50g golden caster sugar
25g walnut , ground
zest ½ lemon
1 large egg yolk , beaten, plus extra beaten egg to glaze
5 Bramley apples , peeled, cored and diced
5 Granny Smiths , peeled, cored and diced
100g golden caster sugar
100g crystallised ginger , chopped
1 tbsp plain flour
50ml Calvados
50g sultana

Steps:

  • For the pastry, put the flour and butter in a bowl, and use your fingertips to rub together until they resemble breadcrumbs. Add the sugar, ground walnuts, lemon zest and a pinch of salt, and mix together. Add the egg yolk, then work into the pastry to combine, until you have a smooth dough. Wrap in cling film and chill for at least 1 hr.
  • For the filling, soften the apples, sugar and ginger in a pan for about 5 mins, then stir in the flour but don't cook all the way through as it will continue to cook in the oven. Add the Calvados and sultanas, then leave to cool.
  • Heat oven to 190C/170C fan/gas 5. Fill a large (23cm) pie dish that's about 5cm deep with the apple mixture and brush a little beaten egg around the edges. On a lightly floured surface, roll out the pastry to fit the top of the pie. Put the lid on top and trim any excess; trimmings can be used to decorate the top. Use your fingers to pinch and crimp the pastry all the way around the edge and use the egg to glaze the top. Cut 3 little slits to let the steam out. Bake for 40-45 mins until pastry is crisp and golden.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 54 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

DUTCH CRANBERRY WALNUT APPLE PIE



DUTCH CRANBERRY WALNUT APPLE PIE image

Categories     Fruit     Dessert     Bake

Yield Makes 2 8-9 inch pies

Number Of Ingredients 21

Crumb Topping
3 cups Flour
1 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon salt
1 tablespoon cinnamon
8 ounces of unsalted butter or shortening
Pie Filling( for each pie)
6-8 medium to large apples cored peeled and sliced
(preferably 20 ounce, Ida Red or Crispin variety of apples)
1 cup of fresh cranberries
1 cup of chopped walnuts
1 cup of sugar
1 and 1/2 tablespoon of cinnamon
3 tablespoons of flour or cornstarch mixed with sugar and cinnamon
Crust ( Makes enough for 3-4 crusts)
6 cups all purpose flour
2 sticks or 12 ounces of shortening
1 1/4 cup of milk
1 Tablespoon of salt
2 Tablespoons of sugar

Steps:

  • Crust Directions ( can be made by hand or using the paddle on a stand mixer) 1. Cut shortening into flour till small pieces of flour and shortening form the size of small pebbles. 2. Mix milk, sugar and salt together stirring to mix them together. 3. Pour all at once into the flour shortening and mix till it all comes together in a clump and uniform in consistency. 4. Wrap in plastic wrap and refrigerate till morning or for at least 1 hour. Notes: If the dough is too sticky the moisture will be absorbed by the flour overnight. Do not mix too long or the dough will not be flaky. Crumb Directions Place all dry ingredients in mixing bowl with mixer fitted with a paddle Slice butter or shortening into smaller pieces and place with dry ingredients Blend at medium speed till mixture is uniform in color and texture. Stop when mixture holds together when pressed together but easily crumbles apart when run through fingers Assemble pie 1. Mix apples, nuts, cranberries and dry ingredients together in a bowl. 2. Roll out crust and place in pie dish. 3. Mound apple mixture in pie till well above sides of pan ( apples will decrease greatly during baking) 4. Top pie with crumb mixture. Bake @ 375 for 45-55 min. till well browned and apples soft

SPICED WALNUT APPLE PIE



Spiced Walnut Apple Pie image

This is a deep dish double crusted apple pie with a spicy candied walnut layer under the apples to make it especially unforgettable.

Provided by RAMASAITIS

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 7

1 cup corn syrup
1 cup chopped walnuts
⅓ cup white sugar
1 teaspoon ground cinnamon
1 (20 ounce) can apple pie filling
2 (9 inch) unbaked deep dish pie crusts
1 tablespoon cinnamon sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour the corn syrup into a small saucepan, and set over medium heat. Bring to a boil, and cook for about 10 minutes, or until it starts to turn golden. Stir in the walnuts, sugar and cinnamon until walnuts are well coated.
  • Place one of the pie crusts into a 9 inch deep dish pie plate. Pour the walnut mixture into the bottom of the crust. Top with apple pie filling, and then place the other crust over that. Crimp the edges to seal, and trim off any excess crust. Cut a few holes in the top for vents. Sprinkle some cinnamon sugar on top.
  • Bake for 30 minutes in the preheated oven, until the crust is crisp, and edges are browned.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 82.8 g, Fat 24.8 g, Fiber 3.5 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 290.8 mg, Sugar 19.8 g

SOUR CREAM APPLE PIE WITH WALNUT STREUSEL TOPPING



Sour Cream Apple Pie With Walnut Streusel Topping image

Make and share this Sour Cream Apple Pie With Walnut Streusel Topping recipe from Food.com.

Provided by LizCl

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups apples, diced
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup sour cream
1 egg, slightly beaten
1 pie shell, unbaked
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup flour
1/4 cup butter, melted
1/2 cup walnuts, chopped

Steps:

  • Mix 3/4 cup sugar and 2 tbsps. flour and whisk sour cream, egg, vanilla, salt until well blended.
  • Fold in apples, pour into unbaked pie shell.
  • Bake at 425 degrees for 20 minutes. Decrease temperature to 350 degrees and bake for 15 minutes.
  • While pie is baking combine 1/3 cup sugar with cinnamon and 1/3 cup flour and walnuts; add the melted butter and stir with fork. Sprinkle streusel over pie and return to oven.
  • Bake for another 20 minutes at 325 degrees.

Nutrition Facts : Calories 425.5, Fat 24.4, SaturatedFat 9.5, Cholesterol 53.5, Sodium 236.7, Carbohydrate 49.3, Fiber 2.4, Sugar 31.6, Protein 4.8

APPLE MINCE WALNUT PIE



Apple Mince Walnut Pie image

I came up with this pie several years ago when I was making pies for Christmas and ended up with not quite enough filling for a whole pie. I added mincemeat and walnuts and it was a big hit. This pie is not as intense in flavor as a straight mincemeat pie and even people who are not a big fan of mince pies like it.

Provided by Deanna Ogle

Categories     Pies

Time 1h20m

Number Of Ingredients 10

1/2 c sugar
1 Tbsp flour
1/2 tsp cinnamon
1 dash(es) nutmeg
1/8 tsp salt
4 c apples, peeled and chopped
3 c mincemeat
1/2 c walnuts, chopped
2 Tbsp butter, cold
1 9 inch double crust pie crust

Steps:

  • 1. Combine sugar, flour, spices and salt in bowl. Add apples, mix lightly.
  • 2. Add mincemeat and walnuts, mix.
  • 3. Heap into pastry lined 9-inch pie pan, dot with butter. Adjust top crust, flute edges, cut vents. Brush top crust with milk, sprinkle with sugar.
  • 4. Bake in 425 degree oven for 50 to 60 minutes or until crust is browned and apples are tender. Cool on rack.
  • 5. NOTES : Use a combination of cooking apples such as Jonagold, Jonathan, Macintosh, Rome, Newton Pippen, Winesap or Golden Delicious for the best flavor. You can use homemade or commercial mincemeat in this.

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