Apple Ginger Pie With Walnut Pastry Recipes

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WALNUT APPLE PIE



Walnut Apple Pie image

Adding walnuts gives a slight twist to traditional apple pie recipes and adds a unique flavor we really enjoy.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

4 to 5 large tart apples, peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped walnuts
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Steps:

  • In a large bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack.

Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 232mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE WALNUT PIE



Apple Walnut Pie image

My family is fond of any treat featuring apples, but this pie is the one they like best. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. Everyone agrees the flavor of nuts pairs well with apples in this fall favorite. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons beaten egg
1 tablespoon milk
3 tablespoons butter, softened
1/4 teaspoon vanilla extract
1-1/4 teaspoons lemon juice, divided
Pastry for double-crust pie (9 inches)
5 cups sliced peeled tart apples (about 6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Additional milk, optional

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.

Nutrition Facts : Calories 468 calories, Fat 24g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 325mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

APPLE & GINGER PIE WITH WALNUT PASTRY



Apple & ginger pie with walnut pastry image

Grind up nuts to work into a crispy, shortcrust pastry then bake a countryside fruit pie with ginger and sultanas

Provided by John Torode

Categories     Dessert, Dinner

Time 1h35m

Number Of Ingredients 13

175g plain flour , plus a little extra for dusting
100g cold butter , cubed
50g golden caster sugar
25g walnut , ground
zest ½ lemon
1 large egg yolk , beaten, plus extra beaten egg to glaze
5 Bramley apples , peeled, cored and diced
5 Granny Smiths , peeled, cored and diced
100g golden caster sugar
100g crystallised ginger , chopped
1 tbsp plain flour
50ml Calvados
50g sultana

Steps:

  • For the pastry, put the flour and butter in a bowl, and use your fingertips to rub together until they resemble breadcrumbs. Add the sugar, ground walnuts, lemon zest and a pinch of salt, and mix together. Add the egg yolk, then work into the pastry to combine, until you have a smooth dough. Wrap in cling film and chill for at least 1 hr.
  • For the filling, soften the apples, sugar and ginger in a pan for about 5 mins, then stir in the flour but don't cook all the way through as it will continue to cook in the oven. Add the Calvados and sultanas, then leave to cool.
  • Heat oven to 190C/170C fan/gas 5. Fill a large (23cm) pie dish that's about 5cm deep with the apple mixture and brush a little beaten egg around the edges. On a lightly floured surface, roll out the pastry to fit the top of the pie. Put the lid on top and trim any excess; trimmings can be used to decorate the top. Use your fingers to pinch and crimp the pastry all the way around the edge and use the egg to glaze the top. Cut 3 little slits to let the steam out. Bake for 40-45 mins until pastry is crisp and golden.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 54 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

APPLE PEAR GINGER PIE



Apple Pear Ginger Pie image

Came up with this over the weekend and it was a hit!! We devoured this pie and it will be a regular from now on!! Delicious!!!

Provided by Doreen Fish

Categories     Pies

Time 1h10m

Number Of Ingredients 18

7 c apples and pears peeled and sliced...i did half and half
1/2 c sugar
1/4 c brown sugar lightly packed
2 Tbsp a p flour
1/2 tsp ground ginger
1 tsp grated lemon peel
1/2 c candied ginger chopped fine
3/4 c chopped walnuts...more or less...u can use pecans too
pinch of salt
1 Tbsp lemon juice
1 Tbsp butter
DOUBLE PIE CRUST
2 c ap flour..i used organic ap unbleached
3/4 tsp salt
1 c shortening...i use earth balance
1 large egg
2 Tbsp cold water
1 Tbsp white vinegar

Steps:

  • 1. Preheat oven to 450 degrees. Make your favorite double pie recipe or use mine. Divide pastry in half Roll out your bottom pastry and line a 9 inch pie plate. Sprinkle your chopped nuts and candied ginger over the crust. Mix your peeled apples and pears together in a large bowl. Set aside. In a small bowl mix the sugars, flour, lemon peel ,ground ginger & salt.Mix with prepared fruit and turn into your pie plate covering the candies ginger and nuts. Sprinkle the filling with the lemon juice and dot with the tbsp of butter. Cover with top crust. Seal edges and prick or slit top all over for steam to escape. Bake at 450 for for 15 mins. Reduce heat to 350 and continue baking 40 to 45 until golden brown and fruit is bubbling through slits.
  • 2. Cool and enjoy!! We had organic vanilla yogurt on top!! Yummy!!
  • 3. Double Pastry: Combine flour and salt. Cut in room temperature shortening until it resembles peas. Beat egg, water and vinegar together. Add to flour and mix with a fork until mixture is moistened. DO NOT OVERWORK. It will make it tough. Divide dough in half and shape each in a ball. I always put a sheet of wax paper on my counter , put the dough in the middle, cover with another sheet of wax paper and roll out. I remove the top layer of wax paper, flip the crust over into the pie plate and peel off the wax paper. Discard. Repeat for top crust.

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