Rating: 4 stars
300 Ratings
  • 5 star values: 157
  • 4 star values: 17
  • 3 star values: 65
  • 2 star values: 16
  • 1 star values: 45
Kate Merker


Credit: Mikkel Vang

Recipe Summary

35 mins
1 hr 35 mins
Serves 6-8


Ingredient Checklist


Instructions Checklist
  • Make the crust.Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.

  • On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.

  • Make the filling.Heat oven to 375° F.

  • Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.

  • Make the topping.Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

Nutrition Facts

713 calories; fat 40g; saturated fat 19g; cholesterol 71mg; sodium 288mg; protein 7g; carbohydrates 86g; sugars 42g; fiber 6g; iron 3mg; calcium 59mg.