Apple Walnut Pie Recipe

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Everyone will love this single crusted apple pie topped with a crunchy streusel-like topping. The apple filling is first cooked on the stove; and then placed in the crust and covered with the walnut and pecan topping. This pie is then baked until bubbling hot.
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Servings: 1 slice
  • 1 unbaked pre-made 9 inch pie crust or your favorite pie crust recipe
  • 2 1/2 pounds McIntosh apples, peeled, cored and thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 teaspoons ground cinnamon
  • 1 cup sugar
  • 3 tablespoons cornstarch whisked with 1/4 cup of cold water
  • 3/4 cup all-purpose flour
  • 3/4 cup dark brown sugar, firmly packed
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1/2 cup unsalted butter at room temperature (1 stick)
Container: 9 inch pie plate
1 hr
1.5 hrs
2.5 hrs
  • 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.
  • Cool several hours before cutting.
  • Slice and top with whipped cream if desired.
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