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California Walnut Apple Pie

This recipe for California Walnut Apple Pie features a rich pastry crust filled with chunky tart apples and California walnuts, creating a delicious and satisfying dessert. The combination of the sweet and tart flavors of the apples, the nuttiness of the walnuts, and the buttery pastry crust makes this pie a perfect treat for any occasion. Topped with a lovely traditional pie crust design, it’s a treat that delights both the eyes and the palate. Make sure to toast walnuts for an even bolder flavor!

Featuring California walnuts.

Ingredients

	Crust:
360 g	all-purpose flour
285 g	cold butter, cut into 1.27cm cubes
45 g	sugar
1/2 tsp.	salt
120 ml	ice water
	Filling:
1.36 kg	Granny Smith apples, peeled, cored, and sliced 1.3cm thick
60 g	butter
120 g	California Walnuts, coarsely chopped
100 g	brown sugar
27 g	cornstarch
1 tbsp.	cinnamon
1/8 tsp.	salt
	Topping:
1	egg white, beaten
1 tbsp.	granulated sugar

Step 1
To prepare crust, place 240 grams flour, butter, sugar, and salt in a stand mixer fitted with a paddle attachment. Cream together on low speed until a stiff paste forms. Add the remaining flour and ice water and mix until a stretchy dough forms that pulls away from the sides of the bowl.
Step 2
Divide the dough into two pieces and shape each into a 15-centimeter disc; wrap with plastic and refrigerate for at least 1 hour or until firm.
Step 3
To prepare filling, preheat the oven to 220°C. Place walnuts on a baking sheet and toast for 5 to 7 minutes or until they're lightly browned; remove from the oven.
Step 4
Place apple slices on a large rimmed baking sheet and dot with butter. Bake for 10 minutes, then stir and cook for 5 minutes more. Let cool.
Step 5
Place walnuts in a large bowl with apples, brown sugar, cornstarch, cinnamon, and salt.
Step 6
Roll the dough to approximately 0.3 centimeters thick between two pieces of parchment or on a lightly floured clean work surface. Drape 1 sheet of dough over a rolling pin and lift it into a deep dish pie pan, pressing into the bottom. Fill with the apple mixture.
Step 7
Roll the second piece of dough to approximately 0.3 centimeters thick, then cut it into strips of 2 to 2.5 centimeters width for a lattice top. Arrange the strips going in one direction evenly spaced about 2.5 centimeters apart. Peel back every other strip to the center of the pie and place one strip of dough in the other direction, then fold the strips back over. Repeat until half of the pie is covered, then finish the other side the same way.
Step 8
Trim any overhanging lattice pieces to the rim of the dish. Fold the excess bottom crust over the edge of excess lattice and crimp decoratively with your fingers. Brush the top with egg white and dust with sugar.
Step 9
Bake for 55 to 60 minutes or until the apples are tender and the top is golden brown, tenting with foil if the crust browns too quickly. Let cool completely before slicing.

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Appetizers, Dinner, Fruits & Vegetables, Lunch, Sides

California Walnut Apple Pie

Ingredients

Crust:

Filling:

Topping:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

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