There's something truly comforting about a homemade pie, and this Rustic Apple Walnut Pie is no exception. With a flaky, nutty crust and a warmly spiced apple filling, it's the perfect dessert for cozy fall evenings.
All-purpose flour is your base for the pie crust, providing structure and texture. The right mix of tenderness and crispness comes from using chilled butter, which creates those coveted flaky layers. Adding walnuts to the crust introduces a distinctive nutty flavor and a slight crunch.
Salt and a touch of granulated sugar are essential for balancing flavors in the crust. The ice water helps bind the dough without warming it, ensuring the butter stays cold. For the filling, Granny Smith apples are ideal due to their tartness, which balances the sweetness we introduce with white sugar.
Cinnamon and nutmeg are classic spices that add warmth and depth to the apple filling. Finally, a bit of butter dotted over the filling enriches the pie, helping to meld flavors as it bakes.
This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more decadent touch, try drizzling a bit of caramel sauce over each slice just before serving.
Start by preheating your oven to 425°F (220°C). This ensures it's ready by the time your pie is assembled. Next, in a large bowl, mix your flour, salt, and sugar. Cut in the chilled butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the chopped walnuts for that lovely crunch and flavor boost.
Add water one tablespoon at a time, mixing just until the dough starts to come together into a ball. Wrap it in plastic wrap and let it chill in the fridge for at least four hours, or overnight if you can plan ahead. This rest period allows the gluten to relax, making your crust tender and easy to roll.
When you're ready, roll out half of the dough to fit your 9-inch pie plate. Carefully lay it into the plate and set aside. For the filling, toss your sliced apples with sugar, flour, cinnamon, and nutmeg until they’re well coated. This mixture will thicken as it bakes, creating a luscious filling.
Pour the apple mixture into your prepared crust and dot with butter. Roll out the remaining dough and place it over the apples. Seal and flute the edges as you like, then cut a few slits in the top to let steam escape during baking.
Bake the pie in your preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C). Continue baking for another 35 to 45 minutes, until the apples are tender and the crust is beautifully golden.
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