Walnut Apple Pie Recipe

5 2 2
Walnut Apple Pie Recipe
Walnut Apple Pie Recipe photo by Taste of Home
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Walnut Apple Pie Recipe

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5 2 2
Publisher Photo
Adding walnuts gives a slight twist to traditional apple pie recipes and adds a unique flavor we really enjoy.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min. + cooling

Ingredients

  • 4 to 5 large tart apples, peeled and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 2 tablespoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter or margarine

Directions

In a bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack. Yield: 6-8 servings.
Originally published as Walnut Apple Pie in Country Extra November 2002, p49

Nutritional Facts

1 piece: 441 calories, 21g fat (8g saturated fat), 18mg cholesterol, 232mg sodium, 60g carbohydrate (30g sugars, 2g fiber), 4g protein.

  • 4 to 5 large tart apples, peeled and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 2 tablespoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter or margarine
  1. In a bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes.
  2. Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack. Yield: 6-8 servings.
Originally published as Walnut Apple Pie in Country Extra November 2002, p49

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Reviews forWalnut Apple Pie

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MY REVIEW
jaelspike User ID: 4785474 65452
Reviewed Sep. 7, 2010

"Are the walnuts missing from the recipe directions here?"

MY REVIEW
slug9000 User ID: 3827284 111804
Reviewed Nov. 2, 2009

"I accidentally forgot the tapioca, so it was very runny, but it was still delicious! I would recommend using at least five large apples for this recipe if you want the filling piled as high as it is in the picture."

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