Maple-Apple Pie with Walnut Crumble Topping

Name: Maple-Apple Pie with Walnut Crumble Topping
Prep time: 1 h 30 min
Cook time: 55 min
Total time: 2 h 25 min
Yield: 8 servings
Ingredients: 1¼ cups all-purpose flour; ½ teaspoon salt; 1 tablespoon granulated sugar; 6 tablespoons unsalted butter, chilled, cut into ¼-inch slices; ¼ cup Solid Vegetable Shortening; 2 tablespoons vodka; 2 tablespoons ice water; ¼ cup granulated sugar; 2 tablespoons all-purpose flour; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon salt; 6 medium Golden Delicious or Granny Smith apples; 1 tablespoon lemon juice; 2 tablespoons maple syrup; 1 tablespoon unsalted butter; 1 cup all-purpose flour; ½ cup granulated sugar; ¼ cup light brown sugar; 1½ teaspoons ground cinnamon; ½ teaspoon salt; 6 tablespoons chilled unsalted butter, cut into ½-inch cubes; ½ cup walnuts, coarsely chopped

User Reviews

4.5

57 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs 25 mins
Servings
8 servings
Calories
602 kcal
Course
Dessert
Cuisine
American

Maple-Apple Pie with Walnut Crumble Topping

John Morgan

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Apple pie seasoned with maple syrup and topped with a walnut crumble.

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Ingredients

Servings

For the Crust:

1¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
6 tablespoons unsalted butter, chilled, cut into ¼-inch slices
¼ cup Solid Vegetable Shortening chilled, cut into 2 pieces
2 tablespoons vodka chilled
2 tablespoons ice water

For the Filling:

¼ cup granulated sugar
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
6 medium Golden Delicious or Granny Smith apples about 2½ pounds, peeled, cored and thinly sliced
1 tablespoon lemon juice
2 tablespoons maple syrup
1 tablespoon unsalted butter cut into small cubes

For the Walnut Crumble Topping:

1 cup all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into ½-inch cubes
½ cup walnuts, coarsely chopped

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Instructions

Make the Crust: Process ¾ cup of the flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process for 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes (or up to 2 days).
On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and gently ease the dough into the pie plate. Leave any dough that overhangs the plate in place, wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
Trim the overhang to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself (the folded edge should be flush with the edge of the pie plate). Crimp the dough around the edges. Wrap the dough-lined pie plate loosely in the plastic and place in the freezer for at least 1 hour.
Meanwhile, Prepare the Filling: Preheat oven to 400 degrees F. In a small bowl, whisk together the sugar, flour, cinnamon, nutmeg and salt. In a large bowl, toss the sliced apples with the lemon juice to coat. Add the sugar mixture and toss together until all of the apples are evenly coated with the mixture.
Make the Walnut Crumble Topping: In a medium bowl, whisk together the flour, sugars, cinnamon and salt. Add chilled butter cubes; using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles wet sand. Stir in the chopped walnuts.
Bake the Pie: Toss the apple mixture to redistribute juices and turn into the chilled pie crust. Drizzle with the maple syrup and dot with the butter. Cover the filling with the crumble mixture, gently pressing it into the filling.
Place the pie plate on a rimmed baking sheet and bake until the topping is golden, about 40 minutes (cover the top with foil if you find it is browning too quickly). Reduce the oven temperature to 350 degrees F and continue to bake until the apples in the center are tender when pierced with a knife and the filling is bubbling thickly around the edges, about 45 minutes. Allow to cool until barely warm before, about 2 hours. The pie is best the same day it is made; leftovers can be covered tightly and kept at room temperature or in the refrigerator for up to 2 days.

Notes

Note: The vodka in the pie crust evaporates and helps to create a light, flaky crust. If you are opposed to using alcohol, you can substitute the same amount of ice water.
Note
Nutritional values are based on one serving

Nutrition Information

Show Details

Calories 602kcal (30%) Carbohydrates 79g (26%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 13g (65%) Cholesterol 48mg (16%) Sodium 371mg (15%) Potassium 236mg (7%) Fiber 5g (20%) Sugar 44g (88%) Vitamin A 640IU (13%) Vitamin C 7mg (8%) Calcium 44mg (4%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 602 kcal

% Daily Value*

Calories	602kcal	30%
Carbohydrates	79g	26%
Protein	5g	10%
Fat	30g	46%
Saturated Fat	13g	65%
Cholesterol	48mg	16%
Sodium	371mg	15%
Potassium	236mg	5%
Fiber	5g	20%
Sugar	44g	88%
Vitamin A	640IU	13%
Vitamin C	7mg	8%
Calcium	44mg	4%
Iron	2.2mg	12%