Walnuts are the perfect pair for a classic, warmly spiced apple pie.
But walnuts are what makes this recipe twist extra special.
Although it is delicious with a scoop of Black Walnut Ice Cream melting into the streusel.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Ingredients
Pie:
1(14.1-oz.)pkg.
Top with remaining piecrust; gently press together to seal.
Roll into a 13-inch circle.
Prick bottom of piecrust all over with a fork.
Chill, uncovered, in freezer at least 30 minutes or up to 12 hours.
Preheat oven to 350F.
Line bottom and sides of chilled piecrust with parchment paper; fill with pie weights.
Bake until light golden brown, about 15 minutes.
Increase oven temperature to 375F, and place oven rack in lowest position.
Line a thin baking sheet with aluminum foil; set aside.
Melt butter in a large skillet or Dutch oven over medium.
Remove skillet from heat, and let cool slightly at room temperature, about 10 minutes.
Drizzle with melted butter, and toss until evenly coated.
Spoon cooled apple mixture into cooled crust; sprinkle Streusel evenly over apple mixture.
Place on prepared baking sheet.
Transfer to a wire rack, and let cool to room temperature, 2 to 3 hours.
Serve with ice cream, if desired.
