blue-ribbon apple pie

Name: Blue-Ribbon Apple Pie
Prep time: 45 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: - pastry for double-crust pie (9 inches); FOR THE WALNUT LAYER; 3/4 cup(s) ground walnuts; 2 tablespoon(s) brown sugar; 2 tablespoon(s) lightly beaten egg; 1 tablespoon(s) butter, melted; 1 tablespoon(s) 2% milk; 1/4 teaspoon(s) lemon juice; 1/4 teaspoon(s) vanilla extract; FOR THE FILLING; 6 cup(s) sliced peeled tart apples (4-5 medium); 2 teaspoon(s) lemon juice; 1/2 teaspoon(s) vanilla extract; 3/4 cup(s) sugar; 3 tablespoon(s) all-purpose flour; 1 1/ teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/8 teaspoon(s) salt; 3 tablespoon(s) butter, cubed; FOR THE TOPPING; 1 teaspoon(s) milk; 2 teaspoon(s) sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 45 Min

cook time 55 Min

method Bake

Ingredients For blue-ribbon apple pie

pastry for double-crust pie (9 inches)
FOR THE WALNUT LAYER
3/4 c

ground walnuts
2 Tbsp

brown sugar
2 Tbsp

lightly beaten egg
1 Tbsp

butter, melted
1 Tbsp

2% milk
1/4 tsp

lemon juice
1/4 tsp

vanilla extract
FOR THE FILLING
6 c

sliced peeled tart apples (4-5 medium)
2 tsp

lemon juice
1/2 tsp

vanilla extract
3/4 c

sugar
3 Tbsp

all-purpose flour
1 1/ tsp

ground cinnamon
1/4 tsp

ground nutmeg
1/8 tsp

salt
3 Tbsp

butter, cubed
FOR THE TOPPING
1 tsp

milk
2 tsp

sugar

How To Make blue-ribbon apple pie

1
Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of pastry shell. Refrigerate while preparing filling.

2
For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat. Pour filling over walnut layer; dot with butter. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in pastry.
3
Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
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