MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue-Ribbon Apple Pie
 Categories: Pies, Pastry, Fruits, Dessert, Nuts
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
           Pastry for double-crust pie

MMMMM------------------------WALNUT LAYER-----------------------------
    3/4 c  Ground walnuts
      2 tb Brown sugar
      2 tb Lightly beaten large egg
      1 tb Butter; melted
      1 tb Milk
    1/4 ts Lemon juice
    1/4 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
      6 c  Tart apples; sliced, peeled
      2 ts Lemon juice
    1/2 ts Vanilla extract
    3/4 c  Sugar
      3 tb A-P flour
  1 1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/8 ts Salt
      3 tb Butter; diced

MMMMM--------------------------TOPPING-------------------------------
      1 ts Milk
      2 ts Sugar
 
  Set oven @ 375°F/190°C.
  
  On a lightly floured surface, roll half of dough to a
  1/8" thick circle; transfer to a 9" 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" 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.
  
  Recipe by Collette Gaugler, Fogelsville, Pennsylvania
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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