Apple Walnut Pie

By annekeeney

Ingredients

• FILLING
• 2 1/2 lbs. Golden Delicious apples, peeled, cored, and thinly sliced (about 5-6 medium)
• 2 T. lemon juice
• 1/2 t. grated lemon zest
• 1/2 t. ground nutmeg
• 1 1/4 t. ground cinnamon
• 1 c. sugar
• 3 T. cornstarch, blended w/ 1/4 c. cold water
• TOPPING
• 3/4 c. flour
• 3/4 c. dard brown sugar, firmly packed
• 3/4 c. chopped walnuts
• 1/2 c. unsalted butter, softened
• 1 c. heavy whipping cream, whipped to soft peaks

Details

Servings 8

Preparation

Step 1

Preheat oven to 350. Prepare a 9" pie crust and bake until almost done, about 12-15 minutes.

Place apples in a lg. skillet an sprinkle with lemon juice. Set aside. Combine lemon zest, nutmeg, cinnamon, and sugar. Sprinkle over apples. Bring apples to a boil over moderate heat. Adjust heat so mixture bubbles gently. Cook uncovered, stirring occasionally, 10-12 minutes, or until apples release their juice. Increase heat to high. Boil uncovered, stirring occasionally, an additional 5 minutes, or until liquid is reduced by half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture. Continue cooking, stirring just until mixture clears and turns very thick, about 2 minutes.

Combine flour, sugar, and walnuts. Add butter and toss with a fork until crumbly,

Spoon apple filling into partially baked pie crust, mounding in center. Crumble topping over apples, but do not pack sown. Bake 30-40 minutes, or just until the filling bubbles over and topping is crisp Cool several hours before cutting. Top each slice of pie with a spoonful of whipped cream.