Apple Walnut Crumble Pie

 

Last week I mapped out a schedule, allll the way into June, of tasty baked treats I plan to share here.  In my professional prop career, I became a Master List Maker and that skill has served me well over the years. 

Nowadays my list making has narrowed in scope to house projects I am going to get to, menu planning, and shopping lists.  But darn if they aren’t the most awesomest lists!

In some ways, writing out that baked good plan was terrific and super handy, saving myself oodles of time from over-pondering my next choice.  In other ways it kind of bummed me out as I can’t seem to ever fit everything in.  Such is life, eh?

I find sometimes though that even the best lists occasionally need editing, such as in this case.  I noticed that I was leaning a bit cake-heavy, not that that’s a bad thing even remotely at all so I didn’t want to be too cakey.  

It’s far too speedily nearing birthday season again around here on the blog after all.  I’m whittling down the birthday cake decision as we speak.

Then again, if you ask me, there’s never enough cake in the world.

So today we have this fantastic Apple Walnut Crumble Pie.

Ah darn it, my keyboard is coated in drool now.

Mike’s nieces had asked me for an apple pie this year for the holidays, an atypical request that I’m happy to oblige.  Who am I kidding, I’m happy to oblige any dessert.   I went for straight up traditional and wish I had made this pie instead as it’s infinitely better than the recipe I had chosen. 

In fairness, I did come across this recipe from Also the Crumbs Please only very recently.  

Too, in reflection, I think I over-appled the holiday pie which hardly seems like it could be a thing but it was.  And I sliced the apples too thick, they hadn’t softened enough.  So see?  Even an experienced baker can miss the mark.  Or be too nitpicky perfectionist over the in’s and out’s of an apple pie that will still be tasty because freakin’ apple pie, duh.

Growing up, my mom would on occasion make an apple pie and it was always deeelicous.  It was a rare treat though because as we all know, apple pies, while certainly not difficult to make, can be labor intensive with the peeling and the coring and the slicing.  And with two kids and a dog running amok, how’s there a lot of time for apple pie making?

As my brother and I grew up, we eventually lent an assist.  I even distinctly remember a time he and I helped my dad make one, the one and only time he did.  I imagine the goal was to use up a bunch of Michigan apples from the ginormous bushel we had most falls.

I should ask my mom what recipe she used, heh. 

Until such time, this pie is a real winner.  

But like I said, pies in general are not difficult; they’re really only about time so carve out, ha pun, carve…carve out time for pie making.  

Sure, I know I struggle with the Dough Anxiety which would absolutely inhibit anyone from giving pies a whirl.  I know too I’ve always had it stuck in my head that pies are tricky, complicated, too difficult, time-consuming, and just plain hard.

It’s over, people, time to banish these nutty pie fears.  Try this simple-to-make pie and ease yourself gently into a world of joy. 

Start this Apple Walnut Crumble Pie off by making one nine inch pie shell from Jen’s Everyday Flaky Pie Crust recipe.  Seriously, it’s the best pie crust ever.

Next up, make the crumb topping which is a cinch in a food processor.*  If you’re using already chopped walnuts, add them after otherwise they’ll become too fine.  If you’ve got halved walnuts or larger pieces, hold off dumping them in until the crumb topping begins to look lump-i-licious.

The topping ingredients, all of them, into the processor bowl.

No worries if you’re sans food processor, just smash everything up with a fork or your fingers until lumps form then toss in your chopped walnuts.

Simple simple simple.  Blended up and ready to chill.

Ok, put the crumble in the fridge and it’s pie filling time. 

All it is is peeling, coring, slicing, and stirring at this point.  Be sure to slice those apples thin, around an eighth of an inch thick is perfect.  If you have a mandoline,* that would speed this up, so long as you keep your fingertips attached.

Eeks, those things hurt.  Yeowch.  Bleech, the willies!

Now all the filling ingredients into a bowl.  See, this is easy, right?!

For this particular pie, I happened to use Pink Lady and Golden Delicious, heavier on the Pink Ladies but do opt for apples of your preference.  My advice?  Use more than one type of apple for the best flavor and texture. 

So mmk, toss the filling ingredients in a large bowl, give a few hearty stir-arounds, let that rest for about a half hour.
 

Umm, I think this was after?, after they sat?  Not sure now.  But don’t they look luscious?!

All righty, let’s pull this apple-y goodness together now, shall we?  If you hadn’t pre-rolled your pie dough and set it in the dish* and chilled that way as I do, now’s the time. 

Spoon the apples into the dough pool and if there’s any remaining juices, drizzle some over the apples, a couple tablespoons worth.  I didn’t have much in the way of liquid goodies so I poured on most of it. Or, or!…if there’s a decent quantity, cook the liquid down in a saucepan on the stove and drizzle that over.  Oooh that’d be good.

Set to go with final final assembly here, oooh boy.

Ok, pile on that crumble topping as best you can.  It’s gonna seem an insane amount and feel free to stop if you think it’s too much but don’t panic, it’s not at all so don’t stop.

I know, it hardly looks like it’s going to turn into something glorious here but oh, it will, it will.

Place the pie in the oven and loosely cover it with parchment paper* for about twenty minutes.  This will keep it from over browning.  Or, don’t, see what happens.  I kinda wish I hadn’t used the paper, or had done it for less time anyway.  After about twenty minutes, take the paper off and continue to bake until the top starts looking a tad golden. 

Cool it if you can, slice, and enjoy!  Mmm, I am already missing this pie!

Yes.  Yes yes yes.

“Hey babe, whatcha think of this pie?” I asked my pie-loving beloved.

It is as fabulous as it looks, truly.

“Mmm. This is reeeally good.”  Man of succinct but well-chosen words.  We have a winner!

Try this Apple Walnut Crumble pie this weekend, you won’t be sorry!

Note:  This content originally appeared on Flaky Bakers.

Apple Walnut Crumble Pie

Yield

10 slices

Prep time

45 Min

Cook time

50 Min

Inactive time

1 Hour

Total time

2 H & 34 M

A deftly simple single crust pie that’s packed with big apple flavor crowned by a sweet foil of crunchy walnut crumble topping.

Ingredients

Crust

• 1 9" pie crust of choice

Crumble Topping

• 1 cup (113 g) walnuts chopped or halves
• 1/2 cup (107 g) packed brown sugar
• 1/2 cup (60 g) all-purpose flour
• 1/2 cup (113 g, 1 stick, 8 tablespoons) cold unsalted butter, cut in cubes
• 1/4 tsp (1.5 g) fine sea salt

Pie Filling

• 2 1/2 lbs (1134 g) apples of choice
• 1/2 cup (107 g) packed brown sugar
• 1 1/2 teaspoons (4 g) ground cinnamon
• 2 tablespoons (15 g) all-purpose flour
• 1 tablespoon (15 ml) lemon juice

Instructions

1. Prepare the crust as directed and chill while assembling the pie ingredients. The pie crust can be made a day in advance and refrigerated overnight.
2. For the crumble topping: into the food processor bowl, add the brown sugar, flour, cold butter cubes, and salt. Pulse several times until the butter is about pea-sized. If using walnut halves, add them and pulse a couple times to chop. If using chopped walnuts, add to the bowl as is, no additional chopping. Set aside the topping in the fridge to chill.
3. For the pie filling: peel, core, and slice the apples, adding them to a large mixing bowl. Add the brown sugar, cinnamon, flour, and lemon juice. Toss to coat and set aside for about 30 minutes.
4. Begin preheating the oven to 350° F (176° C). Roll out the pie dough and place it in the pie dish. With a slotted spoon, add the apples to the pie plate. Drizzle some of the remaining juices over the apples if there is any, discard the excess. Alternately, cook down the juices in a sauce pan to reduce and drizzle atop the apples.
5. Pile on the crumble topping and place the pie in the oven. Cover the top loosely with parchment paper for 20 minutes to prevent over browning then remove the paper. Total baking time is approximately 45-50 minutes.
6. Store the pie wrapped in the refrigerator.

Notes:

Adapted from Also the Crumbs Please.

Nutrition Facts

Calories

302.49

Fat (grams)

17.15

Sat. Fat (grams)

6.48

Carbs (grams)

37.40

Fiber (grams)

1.76

Net carbs

35.64

Sugar (grams)

29.28

Protein (grams)

2.77

Sodium (milligrams)

9.92

Cholesterol (grams)

24.40

Please see the "info" section for nutrition and gram weight details. This data wouldn't include the pie crust for some reason.

apple, apple pie

recipes

American

*The food processors, pie dishes, parchment paper, and mandoline slicers are Amazon affiliate links. Happy baking, thanks!  Please see the "info" tab for more, well, info.