Walnut-Crusted Apple Pie

  • jjjamstou2 Posted: 11/23/12
    Worthy of a Special Occasion

    Made this for Thanksgiving. Lately I have been using the Pillsbury pie crust to save time, because the last crust I made from scratch didn't seem any better. But I like the idea of having a lower fat crust, and saw this one. It was very simple to make, and tasted very good. My family does not like nuts in things, but no one knew there were crushed walnuts in the crust until I told them. I missed the directions to roll out the crust onto a piece of plastic wrap, so my crust got stuck to the board first try. I was afraid re-rolling it would make it tough, but it turned out just fine. My pie dish is pretty deep so the crust was a little skimpy. I will definitely make this again next year, but will probably make extra crust so I don't have to worry about sealing the edges. The combination of Golden Delicious and Pink Lady apples was tasty too.

  • Deniseey Posted: 10/21/12
    Worthy of a Special Occasion

    Delicious. Used apple cider vinegar instead of vodka and the crust still came out flaky and perfect. Definitely one of my favorite pie recipes!

  • kayakGirl21 Posted: 12/24/12
    Worthy of a Special Occasion

    Made this for Christmas Eve dinner and used Granny Smith Apples. It turned out great but I think it might have been even better if I had pre-baked the bottom crust.

  • ShandelLynn Posted: 11/11/12
    Worthy of a Special Occasion

    Had cherry vodka on hand. Worked for us. The in-laws raved! It's a keeper.

  • waldobmp12 Posted: 11/26/12
    Worthy of a Special Occasion

    I have made this pie twice this season. The crust is quite thin but comes together nicely in the plastic wrap. Prior to chilling it is quite crumbly -just press together. I used mix of pink lady (or baldwin) and cortland apples -its was not to soupy like many of my past pies. One issue, the bottom crust layer did have an unappetizing grey color from the nuts. The second time I pre-baked the bottom crust for 10 min and I think that helped. Sweet tooths will want it a la mode.

  • amateurcook Posted: 09/29/13
    Worthy of a Special Occasion

    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.


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