Best 8 Lattice Topped Apple Pie With Brown Sugar Walnuts Recipes

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If you desire a classic dessert that exudes rustic charm and tantalizes the taste buds, look no further than the lattice-topped apple pie with brown sugar walnuts. This delectable treat embodies the essence of homemade goodness, inviting you on a culinary journey where sweet, tart, and nutty flavors harmoniously intertwine. As you embark on this baking adventure, we will guide you through the process of crafting this culinary masterpiece, ensuring that each bite transports you to a realm of pure indulgence.

Here are our top 8 tried and tested recipes!

APPLE WALNUT PIE



Apple Walnut Pie image

My family is fond of any treat featuring apples, but this pie is the one they like best. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. Everyone agrees the flavor of nuts pairs well with apples in this fall favorite. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons beaten egg
1 tablespoon milk
3 tablespoons butter, softened
1/4 teaspoon vanilla extract
1-1/4 teaspoons lemon juice, divided
Pastry for double-crust pie (9 inches)
5 cups sliced peeled tart apples (about 6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Additional milk, optional

Steps:

  • In a large 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 a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 468 calories, Fat 24g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 325mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

LATTICE-TOPPED APPLE PIE



Lattice-Topped Apple Pie image

You can't beat my mom's yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. -Anne Halfhill, Sunbury, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

5-1/2 cups thinly sliced peeled apples (about 6 medium)
1 cup sugar
2 tablespoons water
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
PASTRY:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar

Steps:

  • In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 456 calories, Fat 21g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 219mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

LATTICE CRUST APPLE PIE



Lattice Crust Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/2 stick unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten

Steps:

  • To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
  • Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
  • Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
  • Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
  • To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
  • Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
  • Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
  • Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
  • Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

LATTICE-TOPPED APPLE PIE WITH BROWN SUGAR & WALNUTS



LATTICE-TOPPED APPLE PIE WITH BROWN SUGAR & WALNUTS image

Categories     Dessert     Bake     Phyllo/Puff Pastry Dough

Yield 1 - 9" pie

Number Of Ingredients 14

Viking Home Chef Pie Crust Recipe chilled & restd
2 pounds Granny smith apples
1 pound McIntosh apples
1/3 cup plus 1 tsp. granulated sugar, divided
1/3 (packed) cup light brown sugar
2 teaspoons lemon zest, finely minced
1 tablespoon lemon juice, freshly squeezed
1 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, freshly ground
1 teaspoon vanilla extract
1/8 teaspoon fine salt
1/2 cup walnuts, chopped and lightly toasted
2 tablespoons cornstarch (optional)
2 tablespoons egg wash (1 egg beaten with 1 Tbsp. water)

Steps:

  • Preheat oven to 400° F. Peel, halve and core each apple, then cut each half into four or five wedges. Mix 1/2 cup of the granulated sugar, the brown sugar, lemon zest, lemon juice, cinnamon, nutmeg, vanilla extract, salt, and walnuts in a large mixing bowl. Add the apple wedges and toss to blend. (cornstarch optional) Roll out bottom of pie crust, prick bottom with fork before filling. Roll the remaining piece of dough into a 1/8-inch thick rectangle. Using a fluted pastry cutter, cut the rectangle into 1/2- to 3/4-inch wide strips. Lay 5 or 6 strips across the pie. Weave a center strip first, folding back alternate strips every time you add another cross strip. Trim the lattice strips to the edge of the pie dish. Fold the bottom crust over the lattice strips and crimp to seal. Cover pie with plastic wrap and refrigerate for 1 hour. Meanwhile, set a baking sheet lined with aluminum foil on the lowest rack in the oven to catch any drippings. Remove pie from refrigerator and brush egg wash lightly over the top; sprinkle remaining 1 teaspoon of sugar over crust. Place pie in preheated oven on a middle rack and bake for 10 minutes, then lower the temperature to 350ºF; cover the rim of the pie with aluminum foil or a pie shield and continue baking until golden brown, about 45 to 75 minutes. If crust begins to brown too quickly, tent pie loosely with aluminum foil. When done, remove from oven and place on a cooling rack; cool for 1 hour before cutting and serving.

BROWN SUGAR APPLE PIE



Brown Sugar Apple Pie image

Make and share this Brown Sugar Apple Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

double crust pie crust
6 cups peeled cored, thinly sliced apples (Golden Delicious, Gala, Northern Spy)
1/2 cup firmly packed light brown sugar
1 tablespoon fresh lemon juice
salt (a big pinch)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
milk or light cream
granulated sugar

Steps:

  • Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
  • In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
  • In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
  • Transfer filling into the chilled pie shell; smooth the top with your hands.
  • Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
  • Moisten the edge of the pie shell with a pastry brush.
  • Invert the top pastry over the filling, center, and peel off the paper.
  • Press the top and bottom pastries together along the dampened edge.
  • Trim the pastry and crimp or flute edges as desired.
  • Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
  • Brush the top with a little milk and sprinkle with sugar.
  • Put pie in 400° oven on center rack; bake for 30 minutes.
  • Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
  • Bake about 25 more minutes or until golden brown.
  • When done, there should be thick juices bubbling out of the steam vents along the edge.
  • Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.

APPLE LATTICE FRUIT BAKE



Apple Lattice Fruit Bake image

This warm apple dessert topped with flaky puff pastry strips invokes a feeling of home and tastes great with vanilla ice cream.

Provided by CookinginFL

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 9

¾ cup brown sugar
⅓ cup water
2 tablespoons all-purpose flour
6 Granny Smith apples - peeled, cored and sliced
½ cup chopped pecans
½ cup chopped dried mixed fruit
1 sheet frozen puff pastry, thawed
1 tablespoon white sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
  • Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 45.6 g, Fat 13.5 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 26.2 g

LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR



Lattice Apple Pie with Mexican Brown Sugar image

Provided by Lillian Chou

Categories     Dessert     Bake     Thanksgiving     Kid-Friendly     Dinner     Apple     Fall     Family Reunion     Cinnamon     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1/2 pound piloncillo (unrefined brown sugar; also called panela)
3/4 cup water
4 (1-inch-wide) strips orange zest
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
2 1/2 pound medium apples
3 tablespoons all-purpose flour
Pastry dough (for a double-crust pie)
1 tablespoon milk
1 teaspoon sugar
Accompaniment: rum ice cream

Steps:

  • Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
  • Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
  • Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
  • Toss apples with flour, then with syrup.
  • Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
  • Trim edge, leaving a 1/2-inch overhang, and chill shell.
  • Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
  • Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
  • Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
  • Bake pie on hot baking sheet 20 minutes.
  • Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

MILE-HIGH APPLE PIE WITH BROWN SUGAR STREUSEL



Mile-High Apple Pie with Brown Sugar Streusel image

The name came about when I entered the pie in the Lorain County Fair as an assignment from my editor. The pie barely fit under the dome of my Tupperware® Pie Taker. When I removed the lid at the fair, a 12-year old girl sang out, " that's a mile-high apple pie!" The name stuck.

Provided by Paul Morton

Time 2h15m

Yield 10

Number Of Ingredients 13

3 pounds Granny Smith apples - peeled, cored and sliced
¾ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
¼ teaspoon salt
1 ½ cups all-purpose flour
½ cup shortening
1 tablespoon shortening
¾ teaspoon salt
3 tablespoons ice water
1 cup all-purpose flour
½ cup brown sugar
½ cup unsalted butter, cubed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Prepare filling: toss apples, sugar, flour, cinnamon, and salt together in a bowl; set aside.
  • Prepare crust: put flour, 1/2 cup plus 1 tablespoon shortening, and salt in a bowl. Work it with a pastry blender until shortening is the size of small peas. Add ice water, 1 tablespoon at a time, working it in with the pastry blender.
  • Gather up the dough and form it into a flat disc. Turn it out onto a lightly floured board and roll it into a 12-inch circle. Transfer to a 9-inch pie pan and flute the edges. Spoon the apple filling into the crust.
  • Prepare topping: gather flour, brown sugar, and butter in a bowl. Work with a pastry blender until butter is the size of large peas. Sprinkle topping generously on top of the pie.
  • Place the pie on top of a foil-covered cookie sheet and bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until topping is golden and filling is bubbly, about 45 minutes more.
  • Remove from the oven and place on a wire rack to cool before serving, about 30 minutes.

Nutrition Facts : Calories 464.3 calories, Carbohydrate 68.3 g, Cholesterol 24.4 mg, Fat 21.1 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 239.1 mg, Sugar 39.8 g

Tips:

  • Use a variety of apples. This will give your pie a more complex flavor and texture. Some good choices include Granny Smith, Honeycrisp, and Braeburn.
  • Peel and core the apples thinly. This will help them to cook evenly.
  • Don't overcrowd the pie pan. Leave some space between the apples so that they can cook properly.
  • Use a sharp knife to cut the butter into the flour. This will help to create a flaky crust.
  • Chill the dough before rolling it out. This will help to prevent it from shrinking in the oven.
  • Brush the crust with milk before baking. This will help it to brown evenly.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool completely before serving. This will help the filling to set.

Conclusion:

Apple pie is a classic dessert that is perfect for any occasion. With a flaky crust, tender apples, and a sweet and tangy filling, it's sure to be a hit with everyone. So next time you're looking for a delicious and easy-to-make dessert, give this lattice-topped apple pie with brown sugar walnuts a try.

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