Apple Pie with Walnut Topping Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

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

Nutritional Facts

1 piece: 465 calories, 24g fat (12g saturated fat), 51mg cholesterol, 223mg sodium, 62g carbohydrate (40g sugars, 1g fiber), 3g protein.

  • 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
  1. In a large bowl, combine the apples, cream, tapioca and lemon juice; let stand for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
Originally published as Apple Pie with Walnut Topping in Taste of Home Christmas Annual Annual 2011, p138

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