Yield: 6 Servings
|1 \N||Unbaked 9-inch double crust pastry|
|¾ cup||Ground walnuts|
|2 tablespoons||Brown sugar; firmly packed|
|2 tablespoons||Beaten egg|
|¼ teaspoon||Fresh lemon juice|
|1 tablespoon||Butter or margarine; softened|
|5 cups||Peeled and sliced granny smith apples (about 6 medium apples)|
|1 teaspoon||Fresh lemon juice|
|¾ cup||Granulated sugar|
|2 tablespoons||All-purpose flour|
|2 tablespoons||Butter or margarine|
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, nutmeg and salt. 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.
Bake for 50 minutes. Cover edge of pie with foil, if necessary, to prevent over-browning. Cool until barely warm or to room temperature before serving.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .