A rich pastry crust encloses chunky tart apples and California walnuts.
3 cups all-purpose flour
20 tablespoons cold butter, cut into 1/2-inch cubes
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup ice water
3 pounds granny smith apples, peeled, cored and sliced 1/2-inch thick
1/4 cup butter
1 cup California Walnuts, coarsely chopped
1/2 cup brown sugar
3 tablespoons corn starch
1 tablespoon cinnamon
1/8 teaspoon salt
1 egg white, beaten
1 tablespoon granulated sugar
To prepare crust, place 1 cup flour, butter, sugar, and salt in a stand mixer fitted with paddle attachment. Cream together on low speed until a stiff paste forms. Add remaining flour and ice water and mix beat until a stretchy dough forms that pulls away from sides of bowl.
Divide dough in two pieces and shape each into a 6-inch disc; wrap with plastic and refrigerate for at least 1 hour or until firm.
To prepare filling, preheat oven to 425℉. Place walnuts on a baking sheet and toast for 5 to 7 minutes or until they’re lightly browned; remove from oven.
Place apple slices on a large rimmed baking sheet and dot with butter. Bake for 10 minutes, then stir and cook for 5 minutes more. Let cool.
Place walnuts in a large bowl with apples, brown sugar, cornstarch, cinnamon and salt.
Roll dough 1/8-inch thick between two pieces of parchment or on a lightly floured clean work surface, Drape 1 sheet of dough over a rolling pin and lift into a deep dish pie pan, pressing into the bottom. Fill with apple mixture.
Roll the second piece of dough 1/8-inch thick then cut it into 3/4 to 1-inch strips for a lattice top. Arrange strips going in one direction evenly spaced about 1-inch apart. Peel back every other strip to the center of the pie and place one strip of dough in the other direction. then fold the strips back over. Repeat until half of the pie is covered, then finish the other side the same way.
Trim any of the overhanging lattice pieces to the rim of the dish. Fold the excess bottom crust over the edge of excess lattice and crimp decoratively with your fingers. Brush the top with egg white and dust with sugar.
Bake for 55 to 60 minutes or until the apples are tender and the top is golden brown, tenting with foil if the crust browns too quickly. Let cool completely before slicing.
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