Ingredients
CRUST:Pastry for double-crust pieWALNUT LAYER:3/4 cup ground walnuts2 tablespoons brown sugar2 tablespoons lightly beaten egg1 tablespoon butter, melted1 tablespoon 2% milk1/4 teaspoon lemon juice1/4 teaspoon vanilla extractFILLING:6 cups sliced peeled tart apples (4-5 medium)2 teaspoons lemon juice1/2 teaspoon vanilla extract3/4 cup sugar3 tablespoons all-purpose flour1-1/4 teaspoons ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon salt3 tablespoons butter, cubedTOPPING:1 teaspoon 2% milk2 teaspoons sugar
Preparation
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.
