Apple Pie with Walnut Topping Recipe

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A crunchy streusel tops a delightful apple pie. I enjoy it with a scoop of ice cream.—Jessica Bland, Riverton, West Virginia

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Apple Pie with Walnut Topping Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 8 Servings

20 45 65

Ingredients

4 cups thinly sliced peeled tart apples
3/4 cup heavy whipping cream
1 tablespoon quick-cooking tapioca
1 tablespoon lemon juice
Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
TOPPING:
1/2 cup graham cracker crumbs
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup butter, melted
1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine the apples, cream, tapioca and lemon juice; let stand for 15 minutes.
Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
Combine the sugar, cinnamon, nutmeg and salt; add to apple mixture and toss gently to coat. Spoon filling into pastry. Bake at 375° for 35 minutes.
In a small bowl, combine the topping ingredients. Sprinkle over filling. Bake 10-15 minutes longer or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts 1 piece equals 465 calories, 24 g fat (12 g saturated fat), 51 mg cholesterol, 223 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Apple Pie with Walnut Topping in Taste of Home Christmas Annual Annual 2011, p138