At the request of one of my readers, I am posting my recipe for Candied Apple Walnut Pie. The recipe is from my first cookbook/memoir Affairs to Remember.
My decadent and delicious Candied Apple Walnut Pie in all its glory
Candied Apple Walnut Pie
Candied Apple Walnut Pie was a popular dessert addition to our decadent dessert buffets. And with good reason. It’s loaded with crisp, tart Granny Smith apples along with tangy sour cream, and then the whole thing is topped with a cinnamony streusel with lots of brown sugar and chopped walnuts. It’s a show stopper!
Candied Apple Walnut Pie at S.N.O.B. in Charleston SC
I’m alway thrilled when I get comments on older blog posts. Especially when they ask for a recipe. This particular comment, that encouraged me to publish this recipe, was from an article I wrote on one of our very favorite restaurants in Charleston, South Carolina – S.N.O.B. It is anything but a high brow establishment. The nickname is an acronym for Slightly North of Broad, which would be a pretty long name to say in conversation. My post was about a celebratory dinner we had there on Steve’s birthday way back in October 2016.
Preparing the pie
Four pound of Granny Smith apples, peeled, cored and sliced
This pie is certainly a little bit time consuming to prepare. The most tedious part is peeling, coring and slicing all of the apples. But once that’s out of the way, the rest goes pretty quickly.
The pie crust
Pie shell waiting to be filled with creamy apple pie filling
The crust comes together easily by using the food processor. You don’t even need to pre-bake the pie shell to get a tender, flaky pie crust in the amazing apple pie.
Pie filling
Sour cream and other ingredients added to the apples for a luscious filling
After you peel all of the apples for the filling, you just add the remaining filling ingredients to the big bowl that the sliced apples are in and give it all a good stir.
Ready for the oven
It will be hard to resist tasting the pie without the topping because your home will smell so incredible from what’s in your oven. But please. I urge you. Be patient and don’t taste it until it has its crowning glory baked upon it. That topping is what makes it a Candied Apple Walnut Pie. Without it, it’s just Apple Pie. Even if it is a creamy, tangy version of one, it’s waaaaay better when complete.
The topping or crowning glory
Candied Apple Walnut Pie ready for final baking.
The streusel topping is so easy to make. Just place all of the ingredients in the food processor and pulse a few times to get the right consistency. If you like big pieces of walnut, don’t pre chop them.
This is the most decadent apple pie you will ever eat. It will spoil you for all others. I know it’s spoiled me!!! Here’s the recipe so that you too, can enjoy this amazing pie in your own home.
Candied Apple Walnut Pie
This is by far the most outrageous apple pie you will ever eat. If you want to put it way over the top serve it
with vanilla, cinnamon or rum raisin ice cream!!!
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
Ingredients
For the crust:
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
10 tablespoons unsalted butter (1 1/4 sticks), chilled
2/3 teaspoon Diamond Crystal kosher salt
1/3 cup cold water
For the filling:
4 pounds Granny Smith apples, cored, peeled and sliced
1 2/3 cups full fat sour cream
1 large egg, slightly beaten
3/4 cup granulated sugar
1/2 teaspoon Diamond Crystal kosher salt
2 teaspoons pure vanilla
1/3 cup all-purpose flour
For the topping:
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/8 teaspoon Diamond Crystal kosher salt
1/2 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 cup walnuts, chopped
1 tablespoon ground cinnamon
Instructions
For the crust:
Place all of the crust ingredients in the bowl of a food processor fitted with regular blade. Process until the mixture comes together in a ball. Empty contents of food processor onto floured surface and roll out with a floured rolling pin into a 16-inch circle. Carefully transfer to a deep 10-inch pie pan. Preheat oven to 450-degrees F.
For the filling:
Mix all of the filling ingredients in a large bowl and then scrape into the prepared pie shell. Bake in preheated 450-degree F oven for 10 minutes. Reduce heat to 350-degrees F, and continue baking for 35 to 40 minutes longer. Remove from the oven, but keep oven on. Carefully stir filling.
For the topping:
Place all of the topping ingredients in the bowl of food processor. Pulse to chop and combine the ingredients. It should have the consistency of coarse wet sand. Sprinkle topping all over the pie covering the filling completely. Place pie back in the 350-degree oven and bake for 15 minutes. Cool complete before covering and placing in the refrigerator.
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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