Apple Pie with Walnut Streusel Recipe

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Apple Pie with Walnut Streusel
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Ingredients
22
Count
Nutrition
7001
Calories
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Ingredients:

Directions:

  1. To make pastry dough: In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.
  2. To make topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
  3. To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
  4. Preheat oven to 350°F.
  5. On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.
  6. Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.
  7. Serve pie warm or at room temperature with ice cream.
  8. Make Sour Cream Ice Cream: In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.
  9. Remove pan form heat. Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and feeze in an ice-cream maker. Makes about 1 quart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7000.81 Kcal (29311 kJ)
Calories from fat 3690.03 Kcal
% Daily Value*
Total Fat 410g 631%
Cholesterol 2487.14mg 829%
Sodium 3215.57mg 134%
Potassium 4703.98mg 100%
Total Carbs 731.5g 244%
Sugars 437.17g 1749%
Dietary Fiber 30.95g 124%
Protein 131.92g 264%
Vitamin C 20.1mg 33%
Vitamin A 2.6mg 85%
Iron 13.5mg 75%
Calcium 2269.2mg 227%
Amount Per 100 g
Calories 191.86 Kcal (803 kJ)
Calories from fat 101.13 Kcal
% Daily Value*
Total Fat 11.24g 631%
Cholesterol 68.16mg 829%
Sodium 88.12mg 134%
Potassium 128.91mg 100%
Total Carbs 20.05g 244%
Sugars 11.98g 1749%
Dietary Fiber 0.85g 124%
Protein 3.62g 264%
Vitamin C 0.5mg 33%
Vitamin A 0.1mg 85%
Iron 0.4mg 75%
Calcium 62.2mg 227%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 173.4
    Points
  • 194
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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