Apple Walnut Pie
Source of Recipe
from debbie'scountrycookin
Apple Walnut Pie
1 unbaked 9-inch pie crust
for 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
for 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
1 cup heavy whipping cream, whipped to soft peaks
Preheat oven to 350 degrees F. 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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