by Carol Ann
Filling
¼ cup Granulated Sugar
2 tbsp All Purpose Flour
½ tsp Ground Cinnamon
1/8 tsp Table Salt
6 cups Granny Smith apples; peeled and thinly sliced
Topping
¾ cup Brown Sugar, packed
½ cup All Purpose Flour
½ tsp Ground Cinnamon
1/3 cup Butter; room temperature
1 cup Walnuts; chopped
Combine all “Filling” ingredients except apples, and mix well. Stir in apples and mix again. Pour apple mixture into a prepared pie shell and sprinkle topping over the apple mixture.
Combine brown sugar, flour, and ground cinnamon. Cut into mixture: 1/3 cup butter (room temp), and mix well. Stir in chopped walnuts and mix well. Then sprinkle the entire mixture over the top of apples. Place pie on a baking sheet, cover completely with foil, and bake 15 minutes in a 375° oven. Remove aluminum foil and bake for an additional 35 minutes.
Apples should be tender when pricked with sharp knife, and topping should be a golden brown color. Serve warm with vanilla ice cream optional.
Filling
¼ cup Granulated Sugar
2 tbsp All Purpose Flour
½ tsp Ground Cinnamon
1/8 tsp Table Salt
6 cups Granny Smith apples; peeled and thinly sliced
Topping
¾ cup Brown Sugar, packed
½ cup All Purpose Flour
½ tsp Ground Cinnamon
1/3 cup Butter; room temperature
1 cup Walnuts; chopped
Combine all “Filling” ingredients except apples, and mix well. Stir in apples and mix again. Pour apple mixture into a prepared pie shell and sprinkle topping over the apple mixture.
Combine brown sugar, flour, and ground cinnamon. Cut into mixture: 1/3 cup butter (room temp), and mix well. Stir in chopped walnuts and mix well. Then sprinkle the entire mixture over the top of apples. Place pie on a baking sheet, cover completely with foil, and bake 15 minutes in a 375° oven. Remove aluminum foil and bake for an additional 35 minutes.
Apples should be tender when pricked with sharp knife, and topping should be a golden brown color. Serve warm with vanilla ice cream optional.
6 servings
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