Walnut-Streusel Apple Pie

By mamacasma

Ingredients

• 1 9-inch pie crust
• Streusel Topping
• 1/2 cup each all-purpose flour, packed light brown sugar and chopped walnuts
• 1 tsp. apple pie spice
• 3 Tbsp. light stick butter, cut in small pieces (we used Land O' Lakes Light)
• Filling
• 6 Granny Smith, Crispin (Mutsu), Pippin, Jonagold, Northeren Spy or Greening Apples (3 lb)
• 1 Tbsp. lemon juice
• 1/2 cup packed light brown sugar
• 3 Tbsp. all-purpose flour
• 1 tsp. apple pie spice
• Garnish: confectioner's sugar

Details

Servings 8

Preparation

Step 1

1. Place one oven rack in lowest position. Place a square of foil on rack to catch any drips.

2. Streusel Topping: Mix flour, sugar, walnuts and apple pie spice in a medium bowl. Rub in butter with fingertips until mixture forms moist, coarse crumbs that will clump together easily.

3. Filling: Peel, halve and core apples. Cut in 1/8-in.-thick slices by hand (or with the slicing disk of a food processor). Place in a large bowl, add lemon juice (to prevent browning) and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat.


4. Heat oven to 450°F.



5. Layer apple slices in pie shell, mounding them higher in center. Gently press mound to compact apples. Pat and press the topping mixture evenly over apples to form a top crust.



6. Bake 15 minutes. Reduce oven temperature to 350°F and loosely cover pie with foil. Bake 45 minutes longer or until a skewer meets a little resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown. To serve warm, cool about 1/2 hour on a wire rack or let cool completely. Pie will sink a little. It's best on the day it's made, but you can keep up to 4 days loosely covered at room temperature.