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Southern Living Apple Black Walnut Pie

Recipe: Ann Taylor Pitman, Photo: Greg Dupree, Food stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

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INGREDIENTS:

For the Pie:

  • 1 (14.1-oz.) pkg. refrigerated piecrusts
  • All-purpose flour, for work surface
  • 1/4 cup toasted finely chopped black walnuts
  • 1 2/3 lb. Granny Smith apples, peeled and sliced 1/4 inch thick (about 6 cups)
  • 1 1/2 lb. Honeycrisp apples, peeled and sliced 1/4 inch thick (about 5 cups)
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 3 Tbsp. cornstarch
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. kosher salt
  • 2 Tbsp. unsalted butter

For the Streusel:

  • 2/3 cup all-purpose flour
  • 2/3 cup uncooked old-fashioned regular rolled oats
  • 2/3 cup toasted chopped black walnuts
  • 1/2 cup packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1/2 cup unsalted butter, melted
  • Ice cream, for serving (optional)
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Directions

Make Walnut Paste:

Place 1 cup of the walnuts in a blender; process on medium speed until a loose paste forms, 1 minute to 1 minute, 30 seconds, stopping to scrape down sides as needed. Scrape 1/4 cup of the walnut paste into a large bowl. (Reserve remaining walnut paste for another use.)

Combine Ice Cream Ingredients:

Gradually beat in cream with a hand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute, 30 seconds. Increase speed to medium-high, and beat until medium peaks form, 4 to 5 minutes.

Beat in vanilla and salt on low speed until just combined. Gradually beat in sweetened condensed milk on medium-low speed until well combined, about 2 minutes.

Add Ice Cream to Loaf Pan:

Spoon half of cream mixture (about 2 1/2 cups) into a 9- x 5–inch loaf pan; sprinkle evenly with 1/4 cup of the walnuts.

Top with remaining cream mixture; sprinkle evenly with remaining 1/4 cup walnuts.

Freeze ice cream:

Cover with plastic wrap, and freeze until firm enough to scoop, at least 6 hours or up to 12 hours.

Keep covered in freezer up to 3 weeks.

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