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apple filling is first cooked on the stove; and then placed in the
href="http://www.recipetips.com/kitchen-tips/t--813/decorative-pie-crust-edges.asp">crust and covered with the walnut
and pecan topping. This pie is then baked until bubbling hot.
Directions
Preheat oven to 350° F.
Prepare a 9 inch pie crust and bake approximately 12-15 minutes. The crust needs to be just
short of done.
Place apples in a large skillet and sprinkle with lemon juice. Set aside.
Combine lemon zest, nutmeg, cinnamon and sugar in a small bowl.
Sprinkle over apples.
Bring apples to a boil over medium heat. Allow to bubble gently.
Cook uncovered 10-12 minutes, stirring occasionally, the liquid should be reduced to
half.
Reduce heat to low.
When apples stop bubbling, stir in cornstarch mixture.
Continue to cook and stir for approximately 2 minutes. The juices should have started to
thicken.
In a small bowl, combine the flour, sugar and walnuts.
Add butter and toss with a fork until crumbly.
Spoon apple filling into the pie crust, mounding them in the center.
Crumble the walnut topping over the apples, do not pack the apples down.
Bake 30-40 minutes or just until the filling bubbles over and the topping is crisp.
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