Saturday, May 16, 2009

Apple and Walnut Pie

Apple and Walnut Pie made in layers of crushed walnuts, apples and cinnamon sugar.

Apple and Walnut Pie

I had some apples to use up and considered doing a good ole old fashioned apple pie but I settled on doing this Apple & Walnut Pie instead. This is actually an old Slavonian recipe that is intended to be made as a slab pie in an oblong dish and cut up into squares, but I had some ready made Pillsbury pie crusts in the fridge that also needed to be used, so I decided to adapt it for a regular pie pan instead.

I also thought I would use the thin slicing blade on my food processor this time in order to slice the apples real thin (chip), but honestly I wasn't real stoked up about the results. I should have known better to be honest. I much more prefer texture to my apples, and chipping them takes that away.

The pie tastes delicious of course, but the color was offsetting to me. With such thin slices of apple and the walnuts mixed in, the filling got this tinge of color that was kinda funky lookin'. Under those new-fangled, environmentally green, energy saving kitchen light bulbs I have now, the pie looked kinda purple??! I think I'll stick with my little hand apple corer/slicer for thicker apple slices from now on.

I had Granny Smith apples and Fuji apples left, so that is what I used here, but you can vary the apples to what you like. BUT, in my little ole humble opinion, you absolutely must top this pie, while it's still nice and warm, with a big ole scoop {or two} of vanilla ice cream.

Here's how to make it.

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Recipe: Apple and Walnut Pie

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour | Yield: About 8 servings

  • 1 cup of granulated sugar
  • 1 teaspoon of cinnamon
  • Double pie crust, commercial or homemade
  • 1 pound of walnuts, ground
  • 2 pounds of apples, peeled, cored & sliced
  • Vanilla ice cream, optional

Preheat oven to 350 degrees F. Combine the sugar and cinnamon; set aside. Unroll one of the pie crusts and place into a deep dish pie pan. Do not dock the crust!

Place a layer of ground walnuts in the bottom of the crust, top with half of the apples, then half of the cinnamon sugar. Repeat one more layer with walnuts, apples and cinnamon sugar, piling the apples up higher in the center. Lay the other crust over the top and tuck the edges under the bottom crust; pinch to seal. Cut slits in the top to vent.

Bake at 350 degrees F for 20 minutes. Remove and place strips of aluminum foil around the edges of the pie plate. Return to the oven and bake an additional 30 to 35 minutes, or until crust is golden brown and filling begins to bubble.

Remove and cool for at least 1 hour before cutting. Top with vanilla ice cream.

Cook's Notes: Pillsbury ready made pie crusts recommended.


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©Deep South Dish
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Posted by on May 16, 2009
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