Made this and it was very tasty. Not real sweet and the crust wasn't greasy but had a nutty flavor instead which was nice. Will definitely make this again. At the beginning the mixture did not resemble coarse meal and had to add more cold water to get it to come together. Also used almonds instead of walnuts as we don't care for them. When pressing into a 4 inch circle make sure its flat so might be a little bigger than the 4 inches otherwise its really hard to roll. Had to use my meat pressure and then was able to use the rolling pin when it soften some.
Walnut-Crusted Apple Pie
Photo: Brian Woodcock; Styling: Cindy Barr
Yield: Serves 10 (serving size: 1 wedge)
More From Cooking Light
Total: 1 Hour, 50 Minutes
Amount per serving
- Calories: 281
- Fat: 10.4g
- Saturated fat: 4.2g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 3.2g
- Protein: 3.7g
- Carbohydrate: 43.1g
- Fiber: 2.2g
- Cholesterol: 34mg
- Iron: 1.3mg
- Sodium: 122mg
- Calcium: 28mg
- 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
- 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.
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