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Apple Pie with Walnut Topping

A crunchy streusel tops a delightful apple pie. I enjoy it with a scoop of ice cream.—Jessica Bland, Riverton, West Virginia
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 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
  • 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


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

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