Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Sidney Fry, MS, RD
Recipe by Cooking Light November 2012

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:
40 mins
total:
1 hr 50 mins
Yield:
Serves 10 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients; toss to coat.

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  • 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.

  • Preheat oven to 425°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

281 calories; fat 10.4g; saturated fat 4.2g; mono fat 2.3g; poly fat 3.2g; protein 3.7g; carbohydrates 43.1g; fiber 2.2g; cholesterol 34mg; iron 1.3mg; sodium 122mg; calcium 28mg.
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