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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Tuesday, November 28, 2006

Apple Walnut Pie

Crust -

2 1/2 cups flour
2 sticks of cold unsalted butter, cut into pieces
1/2 teaspoon salt
2 Tablespoons sugar
1/2 cup ice cold water
I find it easiest to make this in the food processor with the knife blade. This is more than enough to make 2 crusts and you'll probably have a little left over.

Filling -

You can mix all these ingredients in a large bowl, starting with the lemon juice on the apples while you are getting the other ingredients together.
6 to 8 apples, peeled and sliced depending on how deep of a pie plate you are using
I like to use a mixture of baking apples, Granny Smith, MacIntosh, Honey Crisp, Winesap
juice of 1 small lemon
2 Tablespoons unsalted butter, cut into pieces
1/4 cup brown sugar, lightly packed
1 - 5oz. jar of Smucker's Walnut in syrup-topping
(put a sharp knife into the jar pressing it aganist the sides to cut up the walnuts into smaller pieces)You will add the entire contents of the jar to the mixture.
a little drizzle of maple syrup, about a Tablespoon or so.
1 teaspoon cinammon
3 Tablespoons flour

Brush the crust with a slightly beaten egg with a little water added, teaspoon or so.
Bake: 450' for 20 minutes and then lower to 375' and bake for 50 minutes more. After the first 20 minutes when you go to lower the oven you can put a pie crust shield or foil on the edges to prevent them from over-browning.
Important: Bake this on a cookie sheet with sides. It will run over a bit. Also don't forget a few holes in the top crust for steam to escape!

I made this recipe up and it got me a first place ribbon at the local county fair back in 1995.

For more about baking with apples go to:


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