Apple Walnut Pie
Apple Walnut Pie
from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
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1 unbaked 9-inch pie crust
INGREDIENTS FOR THE FILLING:
2-1/2 pounds Golden Delicious apples, peeled,
cored, and thinly
sliced (about 5 to 6 medium)
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
1-1/4 teaspoons ground cinnamon
1 cup sugar
3 tablespoons cornstarch, blended with 1/4 cup
cold water
INGREDIENTS FOR THE TOPPING:
3/4 cup all-purpose flour
3/4 cup dark brown sugar, firmly packed
3/4 cup walnuts, chopped
1/2 cup (1 stick) unsalted butter, at room
temperature
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1 cup heavy whipping cream, whipped to soft
peaks
TO PREPARE:
Preheat oven to 350 degrees. Prepare a 9-inch
pie crust and
bake until almost done, about 12 to 15 minutes.
Place apples in a large skillet and 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 to 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 down. Bake 30 to 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.
SERVES 8
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Copyright 1996 The Junior League of Houston,
Inc. All rights
reserved.
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