The Perfect Apple Walnut Pie
It's officially been Fall for a couple of weeks but it's now officially FEELING like Fall which we loooove. That also means it's apple picking time! And we're firm believers that freshly picked apples must be baked with - in pies, in apple crisps, in cakes, as apple sauce, you name it. So we've decided to share our original apple pie recipe (seriously no one else has this and it has won multiple local contests we've entered it in).
The best part about this recipe is you can use any crust! Store-bought, homemade, whatever floats your boat. This pie is all about the filling and topping and we've found that while still delicious, the crust's primary purpose in this recipe is a vehicle for everything else to get onto your plate!
Here's what you'll need for the pie:
- 1-premade pie crust, formed into a 9.5" deep dish pie pan
- 6 large Apples (mix of Granny Smith and Honeycrisp or another sweet apple, or all Granny Smith!)
- 2/3 C Sour Cream
- 1/2 TBSP Cinnamon
- 1-1/2 TBSP GF All-Purpose Flour
- 1/4 tsp Salt
- 3/4 C Brown Sugar
- 1/2 tsp Vanilla Extract
For the walnut topping, you'll need:
- 1/2 C Unsalted Butter, melted
- 1/4 C GF All-Purpose Flour
- 1 C Brown Sugar, packed
- 1 C Walnuts, chopped
- Sprinkle of Cinnamon
Step 1: Preheat your oven to 400 F. Peel, slice, and cut apples into thin pieces and place into a very large bowl. We recommend using an apple peeler like this one to make the task easier!
Step 2: Add all filling ingredients to the apples (2/3 C sour cream, 3/4 C brown sugar, 1/2 TBSP cinnamon, 1/2 tsp vanilla, 1/4 tsp salt, and 1-1/2 TBSP GF all-purpose flour) and stir together with a spatula until fully combined. Set filling aside.
Step 3: Next, prepare your topping by mixing together the 1/2 C melted butter, 1 C chopped pecans, 1 C brown sugar, 1/4 C GF all-purpose flour, and sprinkle of cinnamon in a medium bowl.
Step 4: Pour as many apples as you can into your premade pie crust in a 9.5" pan. Make sure it is flat on top so you can add the topping still!
Step 5: Spread the topping on top of all the apples, using your hands as necessary. Make sure apples are fully covered by topping and not sticking out on top!
Step 6: Cover pie with aluminum foil and cut a few slits on top. Bake at 400 F for 25 minutes, then drop the temperature to 350 F and bake another 35 minutes or until the apples are tender (but still slightly firm) when poked with a knife or toothpick. Let cool for a few hours before slicing and enjoying!
Good luck having any leftovers of this pie!