Maple Apple Pie With Walnut Streusel Recipes

Steps:

• In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust., In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.

Steps:

• To make 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.
• To make topping:
• In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
• To make 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°F.
• 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 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.
• Make Sour Cream Ice Cream:
• In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.
• Remove pan form heat. Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and feeze in an ice-cream maker. Makes about 1 quart.

Steps:

• For crust:
• Whisk flour, sugar, and salt in large bowl to blend. Add butter. Using back of fork, cut in butter until very coarse meal forms. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• For streusel:
• Combine flour, maple sugar, butter, and salt in medium bowl. Using back of fork or fingertips, rub in butter until moist clumps form. Transfer 1/4 cup streusel to small bowl and reserve for filling. Mix walnuts into remaining streusel. Chill streusel while preparing pie.
• For filling:
• Stir maple sugar, lemon juice, vanilla, spices, and salt in large bowl to blend. Add apples and 1/4 cup reserved streusel mixture; toss to combine. Let stand 15 minutes, tossing occasionally.
• Position rack in bottom third of oven and preheat to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under. Crimp edge decoratively.
• Spoon filling into prepared crust, mounding in center. Dot with 1 tablespoon butter. Sprinkle streusel over filling; press lightly to adhere.
• Bake pie until apples are tender and streusel is crisp and golden brown, covering edge of crust with foil if browning too quickly, about 1 hour 5 minutes. Let pie stand 15 minutes. Serve warm or at room temperature with ice cream.

Steps:

• To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered.
• To make 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°F Unfold defrosted, store-bought dough into a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit.
• Spoon filling into shell, 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. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
• Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).