Recipes, Etc.

Fall is a wonderful time of the year to try new pie recipes, thanks to the abundance of available fresh seasonal fruits, such as apples. Here’s one for you.

Blue Ribbon Apple Pie Pastry for double-crust pie (9 inches)

Walnut Layer: 3/4 cup ground walnuts 2 T. brown sugar 2 T. lightly beaten egg 1 T. butter, melted 1 T. milk 1/4 tsp lemon juice 1/4 tsp vanilla extract

Filling: 6 cups sliced peeled apples (4-5 medium) 2 tsp lemon juice 1/2 tsp vanilla extract 3/4 cup sugar 3 T. all-purpose flour 1 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp salt 3 T. butter, cubed

Topping: 1 egg yolk 1 T. heavy cream sugar

Preheat oven to 375 degrees. Place pastry dough in a 9 inch 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.

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. Place remaining pastry dough over filling. Trim, seal and flute edge. Whisk together egg yolk and cream; brush top of pie. Sprinkle with sugar. Cut slits in pastry. Chill 15 minutes. Bake 20 minutes. Reduce oven heat to 350 degrees. Bake until crust is golden brown and filling bubbly, 40-50 minutes.

Etc. — This may take some time to make, but oh the compliments you will receive. It is truly an award winning recipe with an unusual taste of the walnut filling with the apple.

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