Please note apples are cut into wedges/chunks not slices as usual.


  • Dough:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
  • 4 to 6 tablespoons ice water
  • Topping:
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup chopped walnuts
  • Filling:
  • 3 pounds golden delicious or Jonagold apples (about 6 medium)
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoons fresh lemon juice
  • 3/4 teaspoon cinnamon
  • 2 tablespoons milk
  • 1 tablespoon granulated sugar


Make dough as usual: chill 30 minutes.
Make topping:
In a small bowl with fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.

Make filling:
Peel and core apples. Cut apples into 1/2 wedges and in a bowl toss with remaining filling ingredients to coat.
Preheat oven to 350 degrees F.
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.
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.

Serve pie warm or at room temperature with ice cream.

This pie is featured in January 1996 issue of Gourmet and is pictured on page 72. Check your local library for a copy of Gourmet.

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Submitted 11/23/05.
Submitted By: Helene Lynch
Apple Pie with Walnut Streusel