French Apple Pie

By carvalhohm

Ingredients

• 1 9-inch Unbaked double crust pastry
• 1 NUT FILLING
• 3/4 cup Ground walnuts
• 2 tablespoons Brown sugar; firmly packed
• 1 tablespoon Milk
• 2 tablespoons egg; Beaten, (use the rest to glaze the top crust)
• 1/2 tsp Vanilla extract
• 1/4 tsp Fresh lemon juice
• 1 tablespoon Butter or margarine
• 1 APPLE FILLING
• 5 cups apples; peeled and sliced (granny smith, braeburn...)
• 1 tsp fresh lemon juice
• 3/4 cup granulated sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tablespoons butter
• 2 tsp orange/lemon peel

Details

Servings 10
Cooking time 60mins
Adapted from bigoven.com

Preparation

Step 1

Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts.

TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. Spread evenly over bottom of unbaked pie shell.

TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat.

Spoon over nut filling. Dot with butter.

Moisten pastry edge with water.

Place top crust onto filled pie. Fold top edge under bottom crust. Flute.

Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg.Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if your apples are juicier)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving.

Serves 10