Walnut-Crusted Apple Pie

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Walnut-Crusted Apple Pie Recipe
Photo: Brian Woodcock; Styling: Cindy Barr

The walnuts in the crust give this pie a decadently nutty flavor that really carries this classic apple pie to new heights.

Serves 10 (serving size: 1 wedge)


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1 pound Pink Lady apples (about 2), peeled, cored, and thinly sliced
1 pound Golden Delicious apples (about 2), peeled, cored, and thinly sliced
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup coarsely chopped walnuts
6.75 ounces all-purpose flour (1 1/2 cups)
3 tablespoons packed brown sugar
1/4 teaspoon salt
5 tablespoons cold butter, cut into pieces
3 tablespoons ice-cold vodka
Cooking spray
1 tablespoon 2% reduced-fat milk
1 large egg yolk


Hands-on: 40 Minutes
Total: 1 Hour, 50 Minutes

1. Combine first 8 ingredients; toss to coat.

2. Place nuts in a food processor; process until finely ground. Weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Add flour, 3 tablespoons brown sugar, and 1/4 teaspoon salt to food processor; pulse 5 times. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly add vodka through food chute, processing just until combined (do not form a ball). Turn dough out onto a lightly floured surface. Knead 3 to 4 times. Divide dough into 2 equal portions. Gently press each portion into a 4-inch circle on plastic wrap. Cover with plastic wrap; chill 30 minutes.

3. Preheat oven to 425°.

4. Unwrap and place 1 dough piece on plastic wrap. Cover with 2 sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Place into a 9-inch pie plate coated with cooking spray. Spoon apple mixture into pie plate.

5. Unwrap and place remaining portion of dough on plastic wrap. Cover with 2 sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place over apple mixture. Press edges of dough together. Fold edges under; flute. Cut slits in top of dough to allow steam to escape.

6. Combine milk and egg yolk, stirring with a whisk. Gently brush top of dough with milk mixture. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes in the lower third of oven. Shield edges of piecrust with foil. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 30 minutes or until browned. Cool on a wire rack.

Created date

October 2012

Nutritional Information

Calories 281
Fat 10.4 g
Satfat 4.2 g
Monofat 2.3 g
Polyfat 3.2 g
Protein 3.7 g
Carbohydrate 43.1 g
Fiber 2.2 g
Cholesterol 34 mg
Iron 1.3 mg
Sodium 122 mg
Calcium 28 mg