Blue-Ribbon Apple Pie Recipe

Prep Time: 45 Minutes
Bake Time: 55 Minutes + Cooling
Makes: 8 Servings

Ingredients:
- Pastry for Double-Crust Pie (9 in.)
Walnut Layer:
-3/4 Cup of Ground Walnuts
- 2 Tbsp. of Brown Sugar
- 2 Tbsp. of Beaten Egg
- 1 Tbsp. of Butter: Melted
- 1 Tbsp. of 2% Milk
- 1/4 Tsp. of Lemon Juice
- 1/4 Tsp. of Vanilla Extract
Filling:
- 6 Cups of Sliced, Peeled Tart Apples
- 2 Tsp. of Lemon Juice
- 1/2 Tsp. of Vanilla Extract
- 3/4 Cup of Sugar
- 3 Tbsp. of All-Purpose Flour
- 1 1/4 Tsp. of Cinnamon
- 1/4 Tsp. of Nutmeg
- 1/8 Tsp. of Salt
- 3 Tbsp. of Butter: Cubed
Topping:
- 1 Tsp. of 2% Milk
- 2 Tsp. of Sugar

Instructions:
1. Preheat oven to 375F. Roll one half of pastry dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry even with rim.

2. Mix walnut layer ingredients until blended. Spread onto bottom of pastry. Refrigerate.

3. In a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, spices and salt; add to apple mixture and toss to coat.

4. Pour filling over walnut layer; dot with butter. Roll remaining pastry dough to a 1/8 inch thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in pastry.

5. Place pie on a baking sheet. Bake 55 to 65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Bon Appetit!