Apple-Walnut Pie

Walnuts are the perfect pair for a classic, warmly spiced apple pie.

Southern Living Apple-Walnut Pie sliced and ready to serve
Photo:

Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster

Active Time:
50 mins
Total Time:
5 hrs 15 mins
Servings:
8

Welcome to an easy new way to enjoy apple pie. Powered by convenient store-bought piecrusts and packed with two types of apples and a warm melange of cozy spices, this streusel-topped pie is a fall dream. But walnuts are what makes this recipe twist extra special. With their classic buttery richness and just a hint of toasty bitterness, they provide a sturdy flavor backbone to hold up to the sweetness and balance the tartness of the filling. It slices best at room temperature, so try to make yourself wait if you can bear it. Although it is delicious with a scoop of Black Walnut Ice Cream melting into the streusel.

Ingredients

Pie:

  • 1 (14.1-oz.) pkg. refrigerated piecrusts

  • All-purpose flour, for work surface

  • 1/4 cup toasted finely chopped black walnuts

  • 1 2/3 lb. Granny Smith apples, peeled and sliced 1/4 inch thick (about 6 cups)

  • 1 1/2 lb. Honeycrisp apples, peeled and sliced 1/4 inch thick (about 5 cups)

  • 2/3 cup granulated sugar

  • 1/3 cup packed light brown sugar

  • 3 Tbsp. cornstarch

  • 1 Tbsp. apple cider vinegar

  • 1 tsp. ground cinnamon

  • 1/2 tsp. ground cardamom

  • 1/4 tsp. kosher salt

  • 2 Tbsp. unsalted butter

Streusel:

  • 2/3 cup all-purpose flour

  • 2/3 cup uncooked old-fashioned regular rolled oats

  • 2/3 cup toasted chopped black walnuts

  • 1/2 cup packed light brown sugar

  • 1/2 tsp. ground cinnamon

  • 1/2 tsp. kosher salt

  • 1/2 cup unsalted butter, melted

  • Ice cream, for serving (optional)

Directions

  1. Prepare the Pie:

    Unroll 1 piecrust onto a lightly floured work surface; brush with a small amount of water. Top with remaining piecrust; gently press together to seal. Roll into a 13-inch circle. Transfer piecrust into a 9 1/2-inch deep-dish pie plate; tuck edges of crust under, and crimp as desired. Prick bottom of piecrust all over with a fork. Chill, uncovered, in freezer at least 30 minutes or up to 12 hours.

  2. Preheat oven to 350°F. Line bottom and sides of chilled piecrust with parchment paper; fill with pie weights. Bake until light golden brown, about 15 minutes. Remove parchment paper and weights; return crust to oven, and bake until bottom is lightly browned, about 5 minutes. Sprinkle walnuts evenly in bottom of crust, and let cool on a wire rack to room temperature, about 30 minutes. Increase oven temperature to 375°F, and place oven rack in lowest position. Line a thin baking sheet with aluminum foil; set aside.

  3. While crust is cooling, place apples in a large bowl; sprinkle with granulated sugar, brown sugar, cornstarch, apple cider vinegar, cinnamon, cardamom, and kosher salt; toss well to coat. Melt butter in a large skillet or Dutch oven over medium. Add apple mixture; cook, stirring occasionally, until apples start to soften but are not yet tender and juices start to thicken, about 10 minutes. Remove skillet from heat, and let cool slightly at room temperature, about 10 minutes.

  4. Meanwhile, prepare the Streusel:

    Stir together flour, oats, walnuts, brown sugar, cinnamon, and salt in a medium bowl. Drizzle with melted butter, and toss until evenly coated.

  5. Spoon cooled apple mixture into cooled crust; sprinkle Streusel evenly over apple mixture. Place on prepared baking sheet. Bake in preheated oven on lowest rack until Streusel is crisp and filling is bubbly, about 45 minutes (loosely cover with foil after 25 minutes to prevent overbrowning). Transfer to a wire rack, and let cool to room temperature, 2 to 3 hours. Serve with ice cream, if desired.

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