Best Walnut Streusel Apple Pie Recipes

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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.

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).

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 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.

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

MAPLE-APPLE PIE WITH WALNUT STREUSEL



Maple-Apple Pie with Walnut Streusel image

Golden Delicious apples, which aren't too sweet and hold their shape when cooked, are a great choice for this pie.

Provided by @MakeItYours

Number Of Ingredients 19

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
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
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

Steps:

  • Preparation 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. 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. 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. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Apple Pies Slideshow.

APPLE PIE WITH WALNUT STREUSEL



Apple Pie with Walnut Streusel image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 1 (10-inch) pie

Number Of Ingredients 17

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
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
4 tablespoons unsalted butter, softened
4 tablespoons firmly packed brown sugar
4 tablespoons all-purpose flour
1/2 cup chopped walnuts
4 pounds mixed Granny Smith, Golden Delicious, and Empire apples (about 8 medium)

Steps:

  • Make the 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.
  • Make the topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
  • Make the 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 degrees.
  • 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 for 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.

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