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Apple Walnut Pie

The are many many instances in which the old saying “opposites attract” is true in my marriage. My darling husband has a sweet tooth, a very sweet tooth. I do not. I rarely make dessert so he satisfies his sugar craving with my home baked cake, cookies, my stash of cooking chocolate or if really desperate, toast spread with jam.

His idea of bliss is a large serving of warm apple pie, apple cake, apple strudel, apple tart, any dessert which includes a discernible amount of cooked apple.

There are particular apple pie qualities which he rates highly. He prefers finely rolled, crisp, lightly sweetened shortcrust and lots of filling, not overly sweetened, the apple cooked al dente with just a hint of cinnamon.

After one particularly magnificent speciman in Ireland he developed a rating system known as the Athalone scale on which all apple pies he eats are judged. It’s a very high benchmark which my home made attempts are yet to outscore, however, he’s never refused to eat my trial efforts.

Walnuts in this dessert excluded it from attaining a ranking, he’s an apple pie purist, but I’m here to tell you he didn’t hold back, the pie disappeared very quickly.

A recipe for apple walnut pie posted by Sabine at Mamangerie inspired this dessert, here is my close adaptation. Meanwhile we continue to seek apple pie perfection.

Apple Walnut Pie

crust:

200g spelt flour

125g butter

100g castor sugar

70g walnut meal

1 egg

filling:

1kg cooking apples (I used Granny Smith)

50g castor sugar

4 tablespoons rum

1 teaspoon ground cinnamon

1 tablespoon butter

35g chopped walnuts

topping:

1 egg, lightly beaten (save a little to brush the edges of the pie)

3 tablespoons cream

2 tablespoons brown sugar

30g walnuts finely chopped

crust:*

Rub the butter into the flour until totally incorporated.

Stir in the sugar and walnuts.

Add the egg and mix until just incorporated.

Bring the pastry together with a scraper and form into a ball. Chill for at least 30 minutes.

filling:

Peel and core the apples and but into 1/8ths.

Bring the apple, rum, sugar, butter and cinnamon to the boil, cover, then reduce the heat and simmer for 5 minutes.

Uncover the pan and cook vigorously until all the liquid has evaporated, shaking the pan frequently to stop the apple from sticking. Avoid using a spoon if you can because you want the apples to keep their shape.

Set the apple aside to cool.

Stir in the walnuts

Preheat the oven to 170C fan forced.

Thoroughly grease a deep 20cm flan tin.

On a well floured bench, roll about half the pastry into a 30cm circle.

Line the flan tin, easing the pastry gently into the corners. It make crack and tear, but will repair easily.

Roll half the remaining pastry into circle big enough to covert top.

Drain of off any juices that have bled from the apples then tip the fruit into the pastry lined flan tin.

Top with the circle of pastry easing it down onto the surface of the apples. There should be a shallow space between the top of the pie and the top edge of the tin. Trim the pastry and then seal the edge by pushing the layers of pastry together with the handle of a small spoon

Bake for 30 minutes

topping:

Mix all the ingredients together.

Pour the topping onto the top of the pastry of the par baked pie and continue baking for a further 20 minutes.

*You will only need about 2/3 of the quantity of pastry for this pie. Line some tartlet tins with the excess and freeze them, unbaked, for future use.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

32 comments on “Apple Walnut Pie

  1. Pingback: Apple Streusel Cake – Gluten Free | Please Pass the Recipe

  2. Pingback: Walnut Frangipane Tart | Please Pass the Recipe

  3. Fae's Twist & Tango
    April 24, 2015

    Very, very delectable looking pie… and this explains your quest for testing apple varieties. 😀

    Like

  4. Pingback: Apple Taste Testing: Part 1 | Please Pass the Recipe

  5. Moya
    April 20, 2015

    Cant beat a homely apple pie… delicious 🙂

    Like

  6. tableofcolors
    April 20, 2015

    Oh my goodness, I think this pie looks heavenly and would score high with me. First of all, the crust is exactly the kind I like, one with several different flours to give depth and dimension to the flavor and the walnuts…I’ll just say that they are my favorite nut. I will be saving this recipe for future use! Thank you for sharing!

    Like

    • ladyredspecs
      April 20, 2015

      Fresh walnuts in their shell have just reached the market here, they are so delicious, so much better than packaged nuts imported from who knows where, they are my favourite nut too. It’s always a pleasure to share and thanks for commenting

      Like

  7. Gather and Graze
    April 18, 2015

    Love this post Sandra! 🙂 How funny that this pie isn’t allowed to be judged on the Athalone scale due to the addition of walnuts. The pie sounds totally delicious and I’m sold on the idea of the topping ingredients added part way through baking to form a little crust on top. Lovely!

    Like

  8. Debi @ My Kitchen Witch
    April 17, 2015

    I love the idea of the Athalone scale! I’ve made spelt pastry before and you are right – delicious and nutty and perfect for apples and walnuts. Shame those walnuts ruled the pie out. I bet it would have ranked quite high on the scale.

    Like

  9. Francesca
    April 17, 2015

    I am sure he would have devoured this delightful tart. I love that pastry combo of spelt, butter and walnut meal and must make this on my return.

    Like

  10. Leah
    April 17, 2015

    I’m sure that the taste testing of each apple pie is just as important….if he says its 10/10 on the Athalone scale you might stop making apple pie?!?!?! Great post xxx

    Like

  11. anne54
    April 17, 2015

    Yep, that cliche “it’s a hard life, but someone has to do it” was made for your Man! I wish him all the best in his endeavours to find the perfect pie. 😀

    Like

    • ladyredspecs
      April 17, 2015

      Hi Anne, his response to your comment: “he has a responsibility to protect you from bad apple pie!” He’s a caring kinda guy !!!!!

      Like

  12. tinywhitecottage
    April 17, 2015

    This sounds delicious. I would love the walnuts in this pie. And rum too! I’m like you, I rarely make desserts. Both my husband and I do not have a sweet tooth, however, the young man of the house does! (he’s 17) I promised him I’d make desserts for him this week while on Spring break and he’s really holding me to it!

    Like

    • ladyredspecs
      April 17, 2015

      I hope you’re teaching him to cook. My bloke is useless in the kitchen, and it’s hard to teach an old dog new tricks!

      Liked by 1 person

  13. cheergerm
    April 16, 2015

    Ah, your hubby is a true martyr to the cause of The Perfect Apple Pie…this looks brilliant.

    Like

    • ladyredspecs
      April 17, 2015

      Martyr is the perfect description, but I confess the whole family panders to him. He’s really very appreciative……

      Liked by 1 person

  14. thehungrymum
    April 16, 2015

    such a stunning looking pie – and some of my fav flavours.

    Like

    • ladyredspecs
      April 17, 2015

      A great combo of flavours! Guess you’d have to leave out the run for the kids…

      Like

      • thehungrymum
        April 17, 2015

        They’ve been eating chocolate marsala cake since they were 1!

        Like

  15. Sue
    April 16, 2015

    This one looks interesting….and Spelt flour would mean gluten free?

    Like

    • ladyredspecs
      April 16, 2015

      Sorry Sue, not gluten free or suitable for coeliacs, but, spelt is much better tolerated by those with gluten intolerance.

      Liked by 1 person

      • Sue
        April 17, 2015

        OK, thanks…I thought that was the case. I’m reducing gluten in my diet, so an occasional splurge with this would be fine I’ sure!

        Liked by 1 person

  16. carlosvandroemme
    April 16, 2015

    Yum!

    Like

  17. Serena @ foodfulife
    April 16, 2015

    Delicious!!! And spelt is my favourite flour! 🙂

    Like

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This entry was posted on April 16, 2015 by in Baking, Desserts, Food, Fruit Desserts, Warm Puddings and tagged , , , .
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