I can't recall where the original recipe came from but I modified it by boiling down the juices from the apples (which makes a huge difference) and substituting almonds for walnuts, which I prefer.
Heat oven to 425 degrees. Line buttered 9-inch pie pan with one of the unbaked crusts.
TO MAKE NUT FILLING:
Combine almonds/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 to keep them from turning brown. Add sugar, toss to coat, and let sit for 15 minutes or more. Drain collected juices into a small sauce pan. Over medium high heat, boil until liquid thickens to a syrup. Add back to apples.
Combine flour, cinnamon, and nutmeg. Sprinkle over apple slices. Toss to coat.
Spoon apples over nut filling. Dot with butter.
Moisten pastry edge with water. Place top crust onto filled pie. Fold top edge back and 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. Make sure the filling is not watery but rather thickened and bubbly. Cover pie with foil after 30 minutes to prevent burning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (214g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 236 | ||
Calories from Fat: 98 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 14 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 5272.8mg | 182 % | |
Potassium 241mg | 6 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 31.5g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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