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Recipe Name: Apple Pie With Walnut Streusel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) All-Purpose Flour
2 Tablespoon(s) Granulated Sugar
3/4 Teaspoon(s) Salt
1 Stick plus 2 tablespoons
Cold unsalted butter
4 Tablespoon(s) Ice water, up to 6
4 Tablespoon(s) Unsalted butter, softened
4 Tablespoon(s) Firmly packed brown sugar
1/2 Cup(s) Chopped walnuts
4 Pound(s) Mixed Granny Smith, Golden
and Empire apples
about 8 medium
1 Tablespoon(s) Fresh lemon juice
3/4 Teaspoon(s) Cinnamon
2 Tablespoon(s) Milk
Make the pastry dough: In a large bowl with a pastry blender or in a
food processor blend or pulse together flour, sugar, salt, and butter
until mixture resembles coarse meal. Add 2 tablespoons ice water and
toss with a fork or pulse until incorporated. Add enough remaining ice
water, 1 tablespoon at a time, tossing or pulsing to incorporate,
until mixture begins to form a dough. On a work surface smear dough in
3 or 4 forward motions with heel of hand to slightly develop gluten in
flour and make dough easier to work with. Form dough into a ball and
flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and
chill 30 minutes. Make the topping: In a small bowl with your
fingertips blend butter, brown sugar, and flour until smooth and blend
in nuts. Chill topping, covered. Make the filling: Peel and core
apples. Cut apples into 1/2-inch wedges and in a bowl toss with
remaining filling ingredients to coat. Preheat oven to 350 degrees.
On a lightly floured surface roll out dough into a 15-inch round
(about 1/8-inch thick) and fold into quarters for ease of handling.
Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch
deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough
overhang rim of skillet or pie plate. Spoon filling into shell and
fold pastry overhang over filling, leaving center uncovered. Bake pie
in middle of oven for 1 hour (pie will not be completely cooked) and
remove from oven. Crumble topping over center of pie, breaking up any
large chunks. Brush crust with milk and sprinkle with sugar. Bake pie
in middle of oven 30 minutes more, or until crust is golden and
filling is bubbling. Cool pie on a rack. Serve pie warm or at room
temperature with ice cream. Yield: 1 (10-inch) pie Converted by
MC_Buster. Per serving: 2625 Calories (kcal); 85g Total Fat; (28%
calories from fat); 41g Protein; 438g Carbohydrate; 128mg Cholesterol;
1693mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 15 1/2 Fat; 16 1/2 Other Carbohydrates Recipe by:
COOKING LIVE SHOW #CL9394 Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 5236
Calories From Fat: 2652
Total Fat: 297.9g
Cholesterol: 760.6mg
Sodium: 2213.2mg
Potassium: 2292.1mg
Carbohydrates: 447.7g
Fiber: 11.3g
Sugar: 258.8g
Protein: 192.4g

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