Walnut Crusted Apple Pie

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

Walnut Crusted Apple Pie

Photo by Stephanie M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    cup packed brown sugar

  • ¼

    cup granulated sugar

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons fresh lemon juice

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground cinnamon

  • ½

    cup coarsely chopped walnuts

  • 6.75

    ounces all-purpose flour (1½ cups)

  • 3

    tablespoons packed brown sugar

  • ¼

    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

Directions

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.


Nutrition

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