Walnut-Crusted Apple Pie

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.

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

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.

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

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.