Apple Walnut Pie
|Ground walnuts||3⁄4 Cup (12 tbs)|
|Brown sugar||2 Tablespoon|
|Beaten egg||2 Tablespoon|
|Butter/Margarine||3 Tablespoon, softened|
|Vanilla extract||1⁄4 Teaspoon|
|Lemon juice||1 1⁄4 Teaspoon (Divided)|
|Lemon juice||1⁄4 Teaspoon, divided|
|9 inch unbaked double pie crust||1|
|Sliced peeled tart apples||5 Cup (80 tbs) (6 medium size)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
In a bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice.
Line a 9-in pie plate with bottom pastry; trim even with edge of plate.
Spread nut mixture over crust.
In a large bowl, toss apples with remaining lemon juice.
Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples.
Spoon over the nut mixture; dot with remaining butter.
Roll out remaining pastry; make a lattice crust.
Trim, seal and flute edges.
Brush top with additional milk if desired.
Bake at 375° for 50-60 minutes or until golden brown.