Ingredients
- 1 refrigerated or thawed frozen rolled crust (about 1/2 14-20 ounce package)
- 1/2 cup Diamond of California® Walnuts
- For the Filling
- 3 pounds Pippin or Granny Smith apples, peeled, cored, sliced 1/4-inch thick
- 2/3 cup sugar
- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2 teapsoons cinnamon
- 1 generous pinch ground cloves
- For the Topping
- 3/4 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1/4 cup firmly packed golden brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 generous pinch ground cloves
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup Diamond of California® chopped Walnuts
The Steps
1. Position the rack in the bottom third of the oven and preheat to 400ºF. Unroll the dough onto a lightly floured surface. Sprinkle the dough evenly with walnuts. Using a rolling pin, gently press the walnuts into the dough. Transfer the dough to a 9-inch diameter glass pie dish. Press the dough gently into the dish, turning the edge of the dough under at the edge of the pie dish. Crimp the edges decoratively.
2. Prepare the filling: Mix all of the ingredients together in a large bowl.
3. Prepare the topping: Pulse the first six ingredients to blend in the food processor. Add the butter and using on/off turns, process until the mixture resembles wet sand. Add the walnuts and pulse just to combine. Stir the filling and transfer it to the crust, mounding the apples in the center. Pack the crumb topping over the apples, covering apples completely. Bake the pie until the topping is golden, about 40 minutes.
4. Reduce the oven to 350ºF and continue baking until the apples are tender when pierced with a small sharp knife, about 40 minutes longer. Cool until warm, about 1 hour.
