This apple walnut pie recipe from Food52 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! The walnuts, in my opinion, are what makes this recipe so good.
Our friends over at Food52 had this to say about this amazing pie recipe:
This is the one pie I always want to make when the cool weather rolls around. For years I’ve had a version of it written in my recipe book, and it has evolved into this. I can’t remember where I got the original, which had more sugar, different flavorings & spices, no buttermilk, and no top crust.
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!
1 1/3 c whole wheat pastry flour
2 2/3 c Gold Medal all-purpose flour
1 c cold butter, cut in small pieces
1/2 c Wesson vegetable oil (or lard)
½ – 1 c ice water
4 – 5 C apples, peeled and sliced ¼ – ½”, enough to fill your pie pan, mixed with
2 T Kerrygold butter
3 T brandy
3 T Domino sugar
½ c sugar
½ c sour cream or plain yogurt
½ c buttermilk
¼ c heavy cream
2 tsp lemon zest
½ tsp McCormick nutmeg
¼ tsp ginger
1 c chopped walnuts
1 ½ T flour
1/2 c brown sugar
1 tsp cinnamon
2 T softened butter
1 T cream or milk
1-2 T sugar or turbinado sugar
Preheat the oven to 450 F.
Pie Crust: Mix together flours Cut in butter and oil until it resembles coarse crumbs
Add water. Give it a stir or two with a fork, and then bring it together with your hands, being careful not to mix it too vigorously.
Wrap dough in plastic wrap and chill at least 30 minutes before rolling out.
Preheat oven to 400 Roll bottom crust, place in pan, fluting edges. Roll bottom crust, place in pan, fluting edges. Keep top crust wrapped and refrigerated until ready to use. Chill in refrigerator for 10 minutes
Prick bottom crust with a fork and partially bake for 15 minutes Remove from oven and cool to room temp. Turn oven to 350
Prepare filling: In large frying pan, melt 2 T butter. Add apples and cook over medium heat for 2 or 3 minutes. Add brandy and cook until it is almost evaporated. Add sugar, cook 2 or 3 minutes more, until they start to brown up a bit. Put apples into partially baked pie shell
Beat eggs with sugar. Add sour cream or yogurt, buttermilk, and heavy cream. Mix in lemon zest, nutmeg, and ginger. Pour over apples in pie shell.
Mix flour, and then sugar and cinnamon, into walnuts. Blend in softened butter. Distribute evenly over apples and cream mixture.
Roll out top crust. Cut into strips and place across top of pie, weaving into a lattice, and gently pressing into top edge, being careful not to break partially baked bottom crust.
Bake at 350 for 25 minutes. Brush lattice and top edge of crust with cream and sprinkle with sugar. Bake for another 10 – 20 minutes. Cool pan on a rack.
USE RED NEXT PAGE LINK BELOW.
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 Food52 for this amazing recipe.