This apple walnut pie recipe from Bewitching Kitchen truly bewitches everyone who tastes it. It reminds me of my mother-in-law’s pie except that it’s so much easier to make. And it’s beautiful too!
You can serve this as an after-dinner dessert when you have people over. You can also serve this for the family just as a weekend snack. Whenever and to whoever you serve this apple walnut pie, this will surely become a hit!
Our friend over at Bewitching Kitchen has this to say about this amazing pie recipe:
“Inside, a variety of simple pleasures, native and imported, may be found, including the apple-walnut pie. That pie stuck in my mind for fifteen years, until I tried to duplicate it. Last weekend I made it again. This time I was spurred to action by a big box of apples sitting next to the entry door of my building, underneath a hand-written sign stating “Northern Spy apples – best pie apple.”
I would do the same if it were me! I couldn’t resist a good recipe most especially if the main ingredient is right in front of my eyes. Thank you for this recipe, Bewitching Kitchen!
Ingredients
1 recipe for double crust pie dough (you can use this one if you don’t have your own)
for the filling:
6 Northern Spy apples or other tart apples — peeled, cored, & sliced 1/4 inch thick
1 Tablespoon lemon juice — freshly squeezed
3/4 cup Fisher walnuts — coarsely chopped
1/2 tablespoon Bertolli olive oil
1/3 cup Domino granulated sugar
1/3 cup Domino brown sugar
1 tablespoon Argo cornstarch
1 teaspoon McCormick cinnamon
1/2 teaspoon McCormick nutmeg — freshly grated
1/4 cup Sun Maid golden raisins
2 Tablespoons Land O Lakes butter — melted
for the frosting
1 Tablespoon Domino powdered sugar
1 Tablespoon water
1/2 teaspoon McCormick vanilla extract
Instructions
Preheat the oven to 450 F.
Make a pie crust of your choice. No pre-baking necessary.
Make the filling: Squeeze the lemon over the apple slices. Brown the chopped walnuts in the olive oil over medium heat, and lightly salt the nuts. Reserve. Mix the sugars with the corn starch, cinnamon, and nutmeg, sprinkle over the apples and mix gently. Add the golden raisins.
Roll out the pie crust and cover the bottom of a pie dish. Fill the pie crust shell with the apple mixture, arranging the slices into layers that completely fill the pie. Dot the layers with thin slices of butter, up to 1 + 1/2 tablespoon. Sprinkle the toasted walnuts on the top of the filling. Melt the 2 tablespoons of butter and drizzle it over the filling.
Make a lattice top of from the second disk of pie dough, and cover the pie with it. For Northern Spy apples, bake at 450 degrees F for 10 min, then reduce the heat to 350 F and bake for 65-70 min more. Cover the crust with aluminum foil if it seems to be browning too much at the end of the cooking time. The Northern Spy apples are very juicy and resilient and will remain firm even after a long baking. For Jona Gold apples, bake about 10 min less.
While the pie is baking, make the frosting by mixing all the ingredients in a small bowl. This should be thin enough to pour but thick enough to stay together when you drizzle it on the pie; add more sugar or water as necessary to get a good consistency. After the pie cools drizzle some the frosting over the pie, and into the holes of the lattice. Not too much, just enough to pump it up “a tiny notch.”
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Quick Tip: You can use other types of nuts for this recipe, if you like. Or you can omit the nuts if you want it to be a simple apple pie.
Thanks again to Bewitching Kitchen for this amazing recipe.
