Crisp on top, sweetly tender inside, this quintessential fall dessert blends tart and sweet apples-Granny Smith, Jonagold and Braeburn-with sugar and cinnamon under a brown-sugar and walnut crumb topping.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
1 hr 5 mins
cool:
1 hr
total:
2 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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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 (below) over filling.

  • For Walnut Crumb Topping: In a food processor combine 3/4 cup walnuts, 1/4 cup granulated sugar and 1/4 cup packed brown sugar. Cover and process to grind the walnuts. Remove the lid; add 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/4 teaspoon salt and 1/4 teaspoon ground cinnamon. Cover and process until combined. Remove the lid; scatter 6 tablespoons of 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.

  • To prevent overbrowning, cover edge of pie with foil. Place the pie on the center rack of a 375 degree 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.

Nutrition Facts

654 calories; fat 32g; cholesterol 60mg; saturated fat 14g; carbohydrates 86g; mono fat 6g; poly fat 6g; trans fatty acid 0g; 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.
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