APPLE & GINGER PIE WITH WALNUT PASTRY
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
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
CANDIED GINGER APPLE PIE
Steps:
- For the crust: Put the flour, sugar and salt into the bowl of a food processor fitted with the pastry blade and pulse a few times to combine. Add the butter and pulse a few times until the mixture resembles fine gravel. Add 1/4 cup ice water a few tablespoons at a time until the dough comes together and forms a ball. Remove from the food processor, divide in two and form each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
- For the filling: In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt.
- Preheat the oven to 425 degrees F and remove one of the disks of dough from the refrigerator. If necessary, leave to soften for 10 minutes or so. On a floured surface, roll out the disk into a 12-inch round about 1/8-inch thick. Transfer to a 9-inch pie dish and gently press into place, eliminating any air pockets. Trim the dough overhang to 1/2 inch.
- On a floured surface, roll the second disk into a 12-inch round about 1/8-inch thick. Transfer the apple filling to the dough-lined dish. On top of the filling, add the second crust, allowing each to overhang by 1/2 inch. Fold the top crust edges over the overhang of the bottom crust and crimp the edges to seal. Cut six slits into the top crust.
- Beat the egg with 1 to 2 tablespoons of water. Using a pastry brush, lightly paint the crust with the egg. Using aluminum foil, make a "collar" around the edges of the pie to prevent it from browning too quickly.
- Bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour. (Remove the foil collar for the last 10 to 15 minutes.)
- Transfer the pie to a rack and cool completely.
- Serve with a scoop of vanilla ice cream.
CARAMEL APPLE WALNUT PIE
Apples in a sweet, creamy base are topped with a walnut crumble and baked until apples are tender and topping is golden brown.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
- Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
- Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 57 g, Cholesterol 40.4 mg, Fat 25.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 10.5 g, Sodium 277.2 mg, Sugar 39.7 g
APPLE WALNUT GALETTE
A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It's all about the apples.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 1 9-inch galette, serving 8
Number Of Ingredients 11
Steps:
- Line 2 sheet pans with parchment. In a large bowl combine the lemon juice and apples and toss together.
- Heat a large, heavy frying pan over high heat and add the butter. Wait until it becomes light brown and carefully add the apples and 1/4 cup of the sugar. Do not add the apples until the pan and the butter are hot enough or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, 1/2 teaspoon of the cinnamon and the nutmeg, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the walnuts, then scrape out onto one of the lined sheet pans and allow to cool completely.
- Remove the pastry from the freezer and place it on the other parchment-lined baking sheet. Leave to thaw while the apples cool, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
- Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Meanwhile preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 19 milligrams, Sugar 18 grams, TransFat 0 grams
WALNUT APPLE PIE
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
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
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
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 PIE WITH WALNUT STREUSEL
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.
APPLE WALNUT PIE
This dessert is a must-have for special fall occasions. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. The nutty flavor pairs perfectly with the apples.
Provided by CookingONTheSide
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, combine the walnuts, brown sugar, egg, milk 1 T butter, vanilla and 1/4 t lemon juice.
- Line a 9-inch pie plate with bottom pastry; trim even with edge of plate.
- Spread nut mixture over crust.
- In 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 lattice crust, if desired.
- Trim, seal and flute edges.
- Brush top with additional milk, if desired.
- Bake at 375 degrees for 50-60 minutes or until golden brown.
- Serve warm.
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