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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
Top-ranked recipe named "French Apple Pie"
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.
irishcastlegirl 2 months agoLove this recipe so does my family. Instead of putting the nut mixture on the bottom I mix it in with the apples. I also cover the top with foil then take it off for the last 10 to 15 minutes. Maybe it's my convection oven - but this way the crust doesn't cook so quickly. Delicious!!! It's a big hit and part of my repertoire now!
Mtnrunner 4 months agoThis is an excellent apple pie. The nut filling on the bottom really adds to the great flavor. I substituted pecans. Easy to make too.
aure 1 year ago
BossHam 1 year agoThis was my first ever attempt at baking a pie and it was very good! Nobody knew I was a novice pie maker and all asked for the recipe, great pie!
drouchea 1 year agoWOW, what a great recipe. I used a combination of Granny Smith, Gala and Honey Crisp apples. The ground nut filling was a perfect addition. This was beyond good and I was asked for the recipe – which I of course shared :) Thanks. This is now part of my most favored dessert recipes!!!
Reddtekk 1 year agoMade it a few times last year - rave reviews! Used dawnrw's 'Best Pie Crust' recipe for the crust. Everyone was extremely pleased and I donated one to our bake sale which went for a VERY high price. This pie looks extremely good, but tastes even better! I highly recommend this recipe.
leonarling 1 year ago
AnnMarieWhenham 2 years agoDelicious 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.
Eccolors 2 years agoI think this recipe would have been good. Baking it at 450, I found out that was way to hot. My pie came out burnt. I will try it again but bake it at 350.
Ava79 2 years agoMy kids, who hate nuts, loved this pie! We had it for breakfast the next day. YUM.