Apple Walnut Pie

This apple walnut pie gives you two distinct layers of pleasure in every forkful. At the base sits a rich walnut mixture—sweet, buttery and studded with finely ground nuts that turn creamy as they bake beneath the fruit. Then come the apples. Tart slices are tossed with cinnamon, nutmeg and just enough flour to thicken their juices into a glossy, spiced syrup that seeps down into that nutty layer below. The lattice crust on top bakes up golden and crisp, providing a satisfying crunch against the soft, caramelized filling.

This apple and walnut pie rewards you with contrasts at every turn. The apples remain tender yet retain their shape, offering subtle bursts of tartness that complement the sweetness of the brown sugar and walnuts. That bottom layer adds an unexpected richness to make this more than just another apple pie. Serve it warm with vanilla ice cream melting into the crevices and you’ve got a dessert that feels both homey and fancy—the kind of thing that disappears fast at any gathering.

Ingredients for Apple Walnut Pie

• Ground walnuts: Walnuts form the base of the rich, nutty layer that sits beneath the apples, adding texture and a deep, earthy flavor to every bite. Toasting the nuts beforehand adds more depth.
• Brown sugar: The molasses notes of brown sugar complement the walnut mixture with a caramel-like sweetness, resulting in a slightly chewy texture in the bottom layer. You can use light or dark brown sugar.
• Beaten egg: Egg binds the walnut mixture, holding the nuts, sugar and butter together to form a cohesive layer.
• Milk: A small amount of liquid helps bring the walnut mixture together and ensures the mixture spreads smoothly over the crust. Whole, 2% or any nondairy milk works.
• Butter: You’ll need butter for the walnut layer and to dot over the apples.
• Vanilla extract: Just a touch of vanilla extract enhances the overall flavor of the walnut layer, adding warmth and depth.
• Lemon juice: Split between the walnut mixture and tossed with the apples, lemon juice brightens the flavors and prevents the fruit from browning.
• Pastry for double-crust pie: The crust provides the flaky, buttery foundation and lattice top that encase the filling and turn golden during baking. You can use a classic butter pie pastry or your favorite premade pie crust.
• Tart apples: The star of the pie, tart apples soften and release their juices as they bake, creating a tender, tangy-sweet filling. Granny Smith is one of the best apples for apple pie.
• Sugar: It sweetens the tart apples and combines with their natural juices to form a light syrup.
• All-purpose flour: Flour thickens the apple juices and prevents the filling from becoming too runny.
• Spices: Ground cinnamon and nutmeg are a classic pairing with apples, adding aromatic sweetness and depth to the filling.
• Salt: A small amount balances the sweetness and enhances all the other flavors in both the walnut layer and the apple filling.

Directions

Step 1: Prepare the walnut layer

Preheat the oven to 375°F. In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice.

Line a 9-inch pie plate with the bottom pastry, and trim the edges. Spread the nut mixture over the crust.

Step 2: Prepare the apple filling

In a large bowl, toss the apples with the remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with the apples.

Spoon the apples over the nut mixture and dot with the remaining butter.

Step 3: Top and bake the pie

Roll out the remaining pastry, and make a lattice crust. Trim, seal and flute the edges.

Brush the top with additional milk if desired. Bake for 50 to 60 minutes or until golden brown.

Serve warm.

Editor’s Tip: While warm apple and walnut pie is hard to beat, allow it to cool for at least an hour or more. Cutting into a pie that’s still steaming results in a messy, oozing slice. You need it to set a bit before slicing.

Apple Walnut Pie Variations

• Try a different nut: Swap in pecans, hazelnuts or almonds for the walnuts to change up the flavor profile of the bottom layer.
• Add dried fruit: Toss a handful of raisins, dried cranberries or chopped dried apricots with the apple filling for extra sweetness and chewiness.
• Incorporate citrus zest: Add orange or lemon zest to the apple mixture for a bright aromatic twist that complements the warm spices.
• Add a caramel drizzle: Drizzle homemade or store-bought caramel sauce over the walnut layer before adding the apples for an extra-decadent pie.
• Spice it up: Experiment with cardamom, ginger or allspice in place of, or in addition to, the cinnamon and nutmeg for a unique spice blend.

How to Store Apple Walnut Pie

Store your apple walnut pie at room temperature for the first day, covering it loosely with aluminum foil or storage wrap to keep the crust from drying out. After that, transfer it to the refrigerator, still covered, to keep the fruit filling fresh and prevent spoilage. Store the pie either whole in the pie plate or cut into slices and placed in an airtight container for easier serving.

How long does apple walnut pie last?

Once refrigerated, the pie will last for about five days in the refrigerator.

Can you freeze apple walnut pie?

Yes, you can freeze most pies, either unbaked or baked. To freeze an unbaked apple walnut pie, assemble the pie through Step 3. Place the pie in the freezer, uncovered, until slightly firm. Then tightly wrap the pie and place it in a freezer-safe bag for up to two months. Bake the pie from frozen, adding about 40 minutes to the bake time.

To freeze baked apple walnut pie, wrap it tightly in storage wrap or aluminum foil, or place it in a freezer-safe container to protect it from freezer burn. You can freeze the pie either whole or in individual slices, depending on how you plan to serve it later. For the best results, let the pie cool completely before wrapping and freezing it.

Apple Walnut Pie Tips

How do you serve apple walnut pie?

Apple walnut pie tastes best when warm, with the filling still soft and the spices most aromatic. If the pie has cooled, reheat individual slices in a 350° oven for about 10 minutes or warm them briefly in the microwave.

For a classic presentation, top each slice with a scoop of vanilla ice cream, which melts beautifully into the warm apples, creating a delicious contrast in temperatures. You can also add a dollop of some freshly whipped cream or whipped topping for a lighter, cloudlike accompaniment that complements the pie’s rich walnut layer.

Can you use homemade pie crust for apple walnut pie?

Homemade pie crust works beautifully for apple walnut pie and can even elevate the overall flavor and texture of the dessert. A from-scratch crust made with butter tends to be flakier and more flavorful than store-bought versions, creating a perfect contrast to the tender apple filling and nutty bottom layer. You’ll need enough dough for a double-crust pie, which typically means preparing two disks of pastry dough—one for the bottom crust and one for the lattice top. Just make sure your homemade dough is well-chilled before rolling it out, as this helps it hold its shape and creates those coveted flaky layers during baking.

Do you need to cook the filling ahead of time for an apple pie?

No, you don’t need to cook the apples for an apple pie. The apples will soften and cook through perfectly during the baking time, releasing their juices to create a tender, flavorful filling. Tossing the raw apple slices with flour, sugar and spices allows the flour to absorb and thicken those juices as the pie bakes, preventing a soggy bottom crust while maintaining a pleasant texture that’s soft but not mushy.