French Apple Pie
If you like nuts in your desserts , you will like this variation to the classic apple pie filling. I noticed that the nut filling on the bottom also helps to keep the crust crispier and prevents it from getting soggy. We like this version a lot...actually my husband requests this all the time!:)"Delicious pie! This was the first recipe I tried from BigOven and it turned out wonderfully. I toasted the walnuts before grinding and used a combination of granny smith and gala apples. I made two of these pies for a congregational study and social gathering. The pies were a hit, disappeared quickly and received many complements. All in all, the flavor of the apple nut filling was fantastic - just perfect." - AnnMarieWhenham
Yield: 10 Ready in 1 hours, 30 minutes
favorite of 429 people 257 people want to try
|1 9-inchUnbaked double crust pastry|
|1 NUT FILLING|
|3/4 cupGround walnuts|
|2 tablespoonsBrown sugar; firmly packed|
|2 tablespoonsegg; Beaten, (use the rest to glaze the top crust)|
|1/2 tspVanilla extract|
|1/4 tspFresh lemon juice|
|1 tablespoonButter or margarine|
|1 APPLE FILLING|
|5 cupsapples; peeled and sliced (granny smith, braeburn...)|
|1 tspfresh lemon juice|
|3/4 cupgranulated sugar|
|2 tsporange/lemon peel|
French Apple Pie Preparation
Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts.
TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. Spread evenly over bottom of unbaked pie shell.
TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat.
Spoon over nut filling. Dot with butter.
Moisten pastry edge with water.
Place top crust onto filled pie. Fold top edge under bottom crust. Flute.
Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg.Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if your apples are juicier)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving.
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