Apple Walnut Streusel Pie
Ingredients
Directions
For the Crust
1.25 c
all-purpose flour
1.5 tsp
sugar
0.25 tsp
salt
0.5 c
cold unsalted butter
0.75 tsp
apple cider vinegar
4 tbsp
ice water
For the Streusel
0.5 c
all-purpose flour
0.25 c
brown sugar, packed
4 tbsp
cold unsalted butter
0.75 c
walnut pieces
For the Filling
0.33 c
brown sugar, packed
0.33 c
granulated sugar
3 tbsp
all-purpose flour
1 tsp
lemon zest
0.5 tsp
cinnamon
0.25 tsp
salt
3 lb
firm, sweet-tart apples (like Fuji or Honeycrisp), peeled, cored, and thinly sliced
1 tbsp
lemon juice
For Serving
0
vanilla ice cream
Apple Walnut Streusel Pie
Nestled between crumbly walnut streusel and a glorious all-butter crust, this isn’t any ordinary apple pie. Add a scoop of vanilla ice cream, and it’s apple-pie heaven.
8-10 servings
For the crust
- In a bowl, whisk together the flour, sugar, and salt.
- Dice the stick of butter into 1/2-inch cubes, sprinkle them into the flour mixture, and cut in with a pastry blender (or rub in with your fingers) until the butter pieces are pea-sized.
- Stir in the vinegar and 3 tablespoons ice-cold water until the mixture comes together into a shaggy ball (you can add up to an additional 1 tablespoon water if necessary, a teaspoon at a time).
- Knead once or twice in the bowl to get all of the crumbs, shape the dough into a disk with smooth edges (this helps prevent cracking when you roll it out), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours (or up to 3 days, if you want to make this ahead of time).
- Take the dough out of the fridge; if it’s rock-hard, let it rest on the counter at room temperature, wrapped, until it is still cold and firm but pliable (5 to 15 minutes).
- Roll the crust out on a floured surface about 1/8 inch thick, turning the dough 90 degrees after each roll to keep it from sticking.
- Transfer it to a 9-inch deep-dish pie plate, letting the dough fall into the corners of the plate without stretching. Trim the edge so that it overhangs the plate by about 1/2 inch. Fold this edge under itself (to make a thicker edge), and flute the edge with your fingers. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Meanwhile, position a rack in the lower third of the oven, place a baking sheet on the rack, and preheat the oven to 375 degrees.
For the streusel
- Combine the flour and brown sugar in a bowl. Blend in the butter with your fingers until the mixture is evenly crumbly. Stir in the walnuts and refrigerate.
For the filling
- Combine the first 6 ingredients (brown sugar through salt) in a large bowl. Add the apples and lemon juice, and toss to coat.
For the pie
- Pour the apple mixture into the chilled pie crust. Pack the apples down firmly with your hands. Top evenly with the chilled streusel.
- Place the pie on the preheated baking sheet and bake 40 minutes, or until the streusel and crust are as golden brown as you like. Lay a piece of foil on top of the pie and bake another 40 to 50 minutes, until the apples are tender and juices are bubbling around the edges.
- Cool completely on a rack before slicing. Serve with scoops of vanilla ice cream.
Recipe by Tara Tuckwiller