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Photo: Brian Woodcock; Styling: Cindy Barr Photo by: Photo: Brian Woodcock; Styling: Cindy Barr

Walnut-Crusted Apple Pie

Cooking Light NOVEMBER 2012

  • Yield: Serves 10 (serving size: 1 wedge)
  • Hands-on:40 Minutes
  • Total:1 Hour, 50 Minutes

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

Preparation

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.

Nutritional Information

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
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Walnut-Crusted Apple Pie recipe

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