Best 15 Apple Walnut Pie Recipes

APPLE WALNUT PIE

Steps:

• In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust., In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.

CARAMEL APPLE WALNUT PIE

Steps:

• Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
• Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
• Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.

CARAMEL APPLE WALNUT PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside., In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. , Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved., Place pie on a baking sheet. Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.

WALNUT APPLE PIE

Steps:

• In a large 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.

APPLE-PEAR PIE WITH WALNUT CRUST

Steps:

• Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
• Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.
• Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
• Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.
• Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
• Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.

APPLE WALNUT PIE

Steps:

• In bowl, combine the walnuts, brown sugar, egg, milk 1 T butter, vanilla and 1/4 t lemon juice.
• Line a 9-inch pie plate with bottom pastry; trim even with edge of plate.
• Spread nut mixture over crust.
• In large bowl, toss apples with remaining lemon juice.
• Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples.
• Spoon over the nut mixture; dot with remaining butter.
• Roll out remaining pastry; make lattice crust, if desired.
• Trim, seal and flute edges.
• Brush top with additional milk, if desired.
• Bake at 375 degrees for 50-60 minutes or until golden brown.
• Serve warm.

WALNUT STREUSEL APPLE PIE

Steps:

• To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered.
• To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
• Preheat oven to 350°F Unfold defrosted, store-bought dough into a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit.
• Spoon filling into shell, bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.
• Crumble topping over center of pie, breaking up any large chunks. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
• Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).

CANDY APPLE WALNUT PIE

Steps:

• In a large bowl, combine the apples, walnuts, red-hots, 1/3 cup sugar and flour; toss to coat. Spoon into one pastry shell. Crumble the remaining pastry shell into 1/2-in. pieces; toss with remaining sugar. Sprinkle over filling., Place on a baking sheet. Bake at 375° for 50-60 minutes or until filling is bubbly and crust is golden brown. Cool completely on a wire rack before cutting.

CARAMEL APPLE WALNUT BROWNIE PIE

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with baking spray. Set aside.
• 2. In large bowl of an electric mixer, beat butter until creamy. Gradually add sugar, beating until and fluffy.
• 3. Add melted chocolate and eggs, beat until incorporated.
• 4. Add in flour and salt. Slowly add in milk and vanilla,. Beat incorporating into mixture.
• 5. With a wooden spoon, fold in thinly sliced apple, 1/3 cup caramel topping, and 1/2 cup chopped walnuts.
• 6. Pour mixture into prepared pie plate. Bake 40-45 minutes, or until when a toothpick inserted in pie comes out clean. Cool slightly.
• 7. For topping: Arrange slices of small apple on top of pie, fanning out, and sprinkle 1/2 cup chopped walnuts over top. Pour 1/3 cup caramel topping over apple slices and top of pie.

APPLE PIE WITH WALNUT TOPPING

Steps:

• 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.

MAPLE-APPLE PIE WITH WALNUT STREUSEL

Steps:

• For crust:
• Whisk flour, sugar, and salt in large bowl to blend. Add butter. Using back of fork, cut in butter until very coarse meal forms. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• For streusel:
• Combine flour, maple sugar, butter, and salt in medium bowl. Using back of fork or fingertips, rub in butter until moist clumps form. Transfer 1/4 cup streusel to small bowl and reserve for filling. Mix walnuts into remaining streusel. Chill streusel while preparing pie.
• For filling:
• Stir maple sugar, lemon juice, vanilla, spices, and salt in large bowl to blend. Add apples and 1/4 cup reserved streusel mixture; toss to combine. Let stand 15 minutes, tossing occasionally.
• Position rack in bottom third of oven and preheat to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under. Crimp edge decoratively.
• Spoon filling into prepared crust, mounding in center. Dot with 1 tablespoon butter. Sprinkle streusel over filling; press lightly to adhere.
• Bake pie until apples are tender and streusel is crisp and golden brown, covering edge of crust with foil if browning too quickly, about 1 hour 5 minutes. Let pie stand 15 minutes. Serve warm or at room temperature with ice cream.

DUTCH CRANBERRY WALNUT APPLE PIE

Steps:

• Crust Directions ( can be made by hand or using the paddle on a stand mixer) 1. Cut shortening into flour till small pieces of flour and shortening form the size of small pebbles. 2. Mix milk, sugar and salt together stirring to mix them together. 3. Pour all at once into the flour shortening and mix till it all comes together in a clump and uniform in consistency. 4. Wrap in plastic wrap and refrigerate till morning or for at least 1 hour. Notes: If the dough is too sticky the moisture will be absorbed by the flour overnight. Do not mix too long or the dough will not be flaky. Crumb Directions Place all dry ingredients in mixing bowl with mixer fitted with a paddle Slice butter or shortening into smaller pieces and place with dry ingredients Blend at medium speed till mixture is uniform in color and texture. Stop when mixture holds together when pressed together but easily crumbles apart when run through fingers Assemble pie 1. Mix apples, nuts, cranberries and dry ingredients together in a bowl. 2. Roll out crust and place in pie dish. 3. Mound apple mixture in pie till well above sides of pan ( apples will decrease greatly during baking) 4. Top pie with crumb mixture. Bake @ 375 for 45-55 min. till well browned and apples soft

APPLE MINCE WALNUT PIE

Steps:

• 1. Combine sugar, flour, spices and salt in bowl. Add apples, mix lightly.
• 2. Add mincemeat and walnuts, mix.
• 3. Heap into pastry lined 9-inch pie pan, dot with butter. Adjust top crust, flute edges, cut vents. Brush top crust with milk, sprinkle with sugar.
• 4. Bake in 425 degree oven for 50 to 60 minutes or until crust is browned and apples are tender. Cool on rack.
• 5. NOTES : Use a combination of cooking apples such as Jonagold, Jonathan, Macintosh, Rome, Newton Pippen, Winesap or Golden Delicious for the best flavor. You can use homemade or commercial mincemeat in this.

WALNUT CARAMEL APPLE PIE RECIPE - (4.5/5)

Steps:

• This recipe combines the wonderful tastes of the autumn season. Combine apple, sugar, cracker crumbs, California walnuts and cinnamon. Sprinkle over rolls. Bake at 350°F 25-30 minutes. Combine cream cheese frosting and caramel sauce and drizzle over pie while still warm.

APPLE PIE WITH WALNUT STREUSEL

Steps:

• Make the pastry dough: In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.
• Make the topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
• Make the filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
• Preheat oven to 350 degrees.
• On a lightly floured surface roll out dough into a 15-inch round (about 1/8-inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.
• Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at room temperature with ice cream.