MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blue-Ribbon Apple Pie
Categories: Pies, Pastry, Fruits, Dessert, Nuts
Yield: 6 servings
MMMMM---------------------------CRUST--------------------------------
Pastry for double-crust pie
MMMMM------------------------WALNUT LAYER-----------------------------
3/4 c Ground walnuts
2 tb Brown sugar
2 tb Lightly beaten large egg
1 tb Butter; melted
1 tb Milk
1/4 ts Lemon juice
1/4 ts Vanilla extract
MMMMM--------------------------FILLING-------------------------------
6 c Tart apples; sliced, peeled
2 ts Lemon juice
1/2 ts Vanilla extract
3/4 c Sugar
3 tb A-P flour
1 1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Salt
3 tb Butter; diced
MMMMM--------------------------TOPPING-------------------------------
1 ts Milk
2 ts Sugar
Set oven @ 375°F/190°C.
On a lightly floured surface, roll half of dough to a
1/8" thick circle; transfer to a 9" pie plate. Trim
crust even with rim.
In a small bowl, mix walnut layer ingredients until
blended. Spread onto bottom of crust. Refrigerate while
preparing filling.
For filling, in a large bowl, toss apples with lemon
juice and vanilla. In a small bowl, mix sugar, flour,
cinnamon, nutmeg and salt; add to apple mixture and toss
to coat.
Pour filling over walnut layer; dot with butter. Roll
remaining dough to a 1/8" thick circle. Place over
filling. Trim, seal and flute edge. Brush top with milk;
sprinkle with sugar. Cut slits in dough.
Place pie on a baking sheet. Bake 55-65 minutes or until
crust is golden brown and filling is bubbly. Cover edge
loosely with foil during the last 10 minutes if needed
to prevent overbrowning. Remove foil. Cool on a wire
rack.
Recipe by Collette Gaugler, Fogelsville, Pennsylvania
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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