Apple and Walnut Pie

This delicious pie is perfect for those colder nights coming into winter. It's a real hearty, warming dessert to share with your family. Made with perfectly in-season apples, you'll love this decadent pie.

Ingredients
  • 170g Walnuts
  • 2 tbsp Brown Sugar
  • 2 tbsp Egg, beaten
  • 1 tbsp Milk
  • 3 tbsp Butter, softened 
  • 1/4 tsp Vanilla Extract
  • 1 tsp Lemon Juice 
  • Pastry for Crust (you can use pre-made for ease)
  • 6 Medium Sized Scottish Cooking Apples
  • 3/4 cup of Water
  • 2 tbsp Plain Flour
  • 1 tsp Cinnamon, ground
  • Shaving of Nutmeg
  • Pinch of Salt
  • Additional Milk (optional)
  • 2 tbsp Sultanas (optional)

AppleWalnutPie.jpg

Pre-heat your oven to 190 degrees Celsius. 

Get a large bowl and combine all the walnuts, brown sugar, egg, milk, 1 tbsp butter, vanilla and lemon juice.

Line a 9-inch pie tin with the bottom pastry, trim the edges for a neat finish around the plate. Spread your nut mixture over the crust. 

In another large bowl, toss the apples in the remaining lemon juice, cinnamon, nutmeg, sugar, salt and flour. Mix this mixture together and spoon over the nut mixture already in the pastry crust. 

Dot the remaining butter over the mixture. At this stage, we sprinkles some sultanas in the mix for some added juiciness and sweetness.

Roll out the remaining pastry and make a pie lit - we went for a lattice lid but you can do whichever design you want. Trim, seal and flute edges. 

For an extra golden crunch on your pastry lid, you can brush the additional milk over it. 

Bake in your pre-heated oven for 50-60 minutes or until golden brown and the apples are baked. Serve this pie warm with some delicious homemade ice-cream and enjoy!

Wine suggestion with this recipe

French white – an unoaked Sauvignon Blanc from the Loire Valley (such as Quincy) or if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir.