Blue-Ribbon Apple Pie

Ingredients

• CRUST:
• Pastry for double-crust pie
• walnut layer:
• 3/4 cup ground walnuts
• 2 tablespoons brown sugar
• 2 tablespoons lightly beaten large egg
• 1 tablespoon butter, melted
• 1 tablespoon 2% milk
• 1/4 teaspoon lemon juice
• 1/4 teaspoon vanilla extract
• filling:
• 6 cups sliced peeled tart apples (4-5 medium)
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1-1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 3 tablespoons butter, cubed
• topping:
• 1 teaspoon 2% milk
• 2 teaspoons sugar

Directions

Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.

In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling.

For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat.

Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in dough.

Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.