Apple Walnut Pie

2010-10-29T07:00:00Z 2011-01-01T13:04:35Z Apple Walnut PieRecipe by Kate Morrissey, Katie Pie's Pies n' Pastries Feast Magazine | Inspired Local Food Culture/Midwest

This pie recipe is featured in our A Cook's Thanksgiving section.

Our recommended cocktail pairing: Maple Buttered Rum.

Apple Walnut Pie

"Most recipes call for unsalted butter, but I use salted butter. I've found that if we use salted butter and don't add salt later to the recipe, it works out better. I can taste the granulated salt when it's added."

Yield | 1 pie |

Apple Crisp Pie

  • ½ cup sugar
  • ½ cup old-fashioned oats
  • ¾ cup packed brown sugar
  • ½ cup flour
  • 1 tsp ground cinnamon
  • ½ cup chopped walnuts
  • ½ cup cold salted butter
  • 6 large Golden Delicious or Gala apples, peeled and sliced

Pastry Crust

(No-Fail Pie Crust recipe)

  • 2½ cups flour
  • 2 Tbsp sugar
  • ½ tsp salt
  • ½ cup cold salted butter
  • ½ cup cold vegetable shortening
  • ¼ cup cold water
  • whole milk
  • sanding sugar

| Preparation - Pie Filling | Mix sugar, oats, brown sugar, flour, cinnamon and walnuts. Cut up the butter and mix it in with these ingredients. Sprinkle mixture over apples in a large bowl and gently mix until thoroughly coated.

| Preparation - Pastry Crust | Mix flour, sugar and salt. Slice butter in small pieces and cut into flour mixture with pastry blender until the butter bits are pea-size. Cut in vegetable shortening until entire mixture is crumbly. Add cold water and blend together with your hands until dough ball forms. Remove dough, divide into 2 balls and roll out for top and bottom crusts. Place bottom crust in pie pan.

| To Assemble | Preheat oven to 375°F. Spoon filling into pie shell and cover with top crust. Cut slits in the crust in at least 3 places. Brush with milk and dust with sanding sugar. Bake 10 minutes, then reduce heat to 350°F and bake 30 minutes.


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