posted by Mona M 06-11-100 5:00 AM
Apple Walnut Pie
from Stop and Smell the Rosemary... Recipes and Traditions to Remember
1 unbaked 9-inch pie crust
2-1/2 pounds Golden Delicious apples, peeled, cored, and thinly
sliced (about 5 to 6 medium)
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
1-1/4 teaspoons ground cinnamon
1 cup sugar
3 tablespoons cornstarch, blended with 1/4 cup cold water
Topping:
3/4 cup all-purpose flour
3/4 cup dark brown sugar, firmly packed
3/4 cup walnuts, chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup heavy whipping cream, whipped to soft peaks
Preheat oven to 350 degrees. Prepare a 9-inch pie crust and bake until almost done, about 12 to 15 minutes.
Place apples in a large skillet and sprinkle with lemon juice. Set aside.
Combine lemon zest, nutmeg, cinnamon, and sugar. Sprinkle over apples. Bring apples to a boil over moderate heat. Adjust heat so mixture bubbles gently. Cook uncovered, stirring occasionally, 10 to 12 minutes, or until apples release their juice. Increase heat to high. Boil uncovered, stirring occasionally, an additional 5 minutes, or until liquid is reduced by half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture. Continue cooking, stirring just until mixture clears and turns very thick, about 2 minutes.
Combine flour, sugar, and walnuts. Add butter and toss with a fork until crumbly. Spoon apple filling into partially baked pie crust, mounding in center. Crumble topping over apples, but do not pack down.
Bake 30 to 40 minutes, or just until the filling bubbles over and topping is crisp. Cool several hours before
cutting. Top each slice of pie with a spoonful of whipped cream.
Serves 8
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Copyright 1996 The Junior League of Houston, Inc. All rights reserved.