Place in the refrigerator until you are ready to sprinkle the topping on top of the pie.Īfter chilling the dough, on a lightly floured surface, roll out the dough into an 11-inch (28cm) even circle and transfer to a 9-inch (23cm) pie dish. It should have a crumbly texture, as shown below.Īdd chopped walnuts and combine. Don't overwork the butter, or it will become a paste. Use your fingers to work the butter into the dry ingredients until combined and butter flakes are still visible. In another large bowl, combine the flour, brown sugar, cinnamon, and butter. In a large bowl, stir the apples, lemon juice, brown sugar, cinnamon, flour, and vanilla to combine. Beginning from the top left corner, reading from left to right. The following collage shows the folding process step-by-step. Refrigerate for at least 2 hours or up to 2 days. Form into a 1- to 1 ½-inch (2.5-4cm) thick disk and wrap tightly with plastic wrap. Then fold the side of the dough facing to you, away from you in the same style as described above. This time fold the side of the dough facing away from you and fold it towards you. Using just your fingers, flatten the dough again into a 1- to 1 ½-inch (2.5-4cm) thick disk and fold it again into thirds. Then, take the right side of the dough and fold it on top so that it covers the previously folded left side of the dough, like a folded business letter, to make three layers. Lift the left side of the dough and fold one-third of the dough over itself to create a section 2 layers thick. Either way, it is a delicious and flaky pie crust, but I feel folding the dough brings the crust to another level. You can wrap and chill the dough as it is now or proceed with my folding technique to create the flakiest pie crust possible. Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1- to 1 ½-inch (2.5-4cm) thick disk. Stop adding water and pulsing when you notice that the dough comes together and starts to clump. Add 1 tablespoon (15 ml) of cold water (straight from the tap is fine - as cold as possible) at a time, pulsing one or two times after each addition. In a food processor, combine the flour, salt, sugar, and butter and pulse 4 to 6 times until larger than pea-sized butter pieces are still visible. You could swap the walnuts for pecans if preferred. Walnuts - since there are walnuts in the topping, I like to refer to this pie as apple walnut pie but if you have a nut allergy or don't like walnuts, leave them out.Lemon juice - use freshly squeezed lemon juice and not store-bought one.By the way, if you have tons of apples and don't know what to do with them, check out my post where I share 15 cakes with apples.
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