ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Walnut-Crusted Apple Pie

Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on time 40 mins
Total time 1 hr, 50 mins
Yield

Serves 10 (serving size: 1 wedge)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 8 ingredients; toss to coat.

  2. Place nuts in a food processor; process until finely ground. Weigh or lightly spoon 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.