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  • 1 Rating
Source: Midwest Living


Recipe Summary

40 mins
1 hr 5 mins
1 hr
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside.

For filling:
  • In a large bowl, combine the apples. In a small bowl, stir together sugar, flour, cinnamon and salt. Sprinkle sugar mixture over the fruit. Toss to combine. Let stand for 10 minutes. Transfer apple filling to pastry-lined pie plate. Mound the Walnut Crumb Topping over filling.

  • To prevent overbrowning, cover edge of pie with foil. Place the pie on the center rack of a 375°F. oven. Place a large baking sheet covered with foil on a rack under the pie. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden. (If necessary, loosely cover top of pie with foil the last 30 to 40 minutes.) Cool on a wire rack. Serve pie slightly warm with ice cream. Makes 8 servings.

Walnut Crumb Topping

To make walnut crumb topping, combine 3/4 cup walnuts, 1/4 cup granulated sugar and 1/4 cup packed brown sugar in a food processor. Cover and process to grind the walnuts. Remove the lid and add 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/4 teaspoon salt and 1/4 teaspoon cinnamon. Cover and process until combined. Remove the lid; scatter 6 tablespoons cold butter, cut into 1/4-inch-thick-slices, over the flour mixture. Cover and process until mixture resembles coarse crumbs. Transfer to a large bowl; rub the crumbs between your fingers to make large, buttery crumbs.

Nutrition Facts

654 calories; fat 32g; cholesterol 60mg; saturated fat 14g; carbohydrates 86g; mono fat 6g; poly fat 6g; insoluble fiber 4g; sugars 54g; protein 8g; vitamin a 631.7IU; vitamin c 3.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.3mcg; sodium 455mg; potassium 333mg; calcium 131.3mg; iron 1.4mg.