Apple Walnut Pie made from scratch. Super easy to make. Just 9 ingredients and 20 minutes active prep time. Perfect for Thanksgiving.
Make the crust: Put cold butter, flour, and salt in your food processor and pulse 4 times. Pea-sized butter flakes should be still visible. Add one tablespoon water after another and pulse 1 time after every tablespoon. Give it a few kneads and wrap crust in plastic. Let rest in the fridge for at least 1 hour, but you can also make it one day ahead and chill overnight.
Make the filling: In a large bowl stir apples, brown sugar, cinnamon, flour, and lemon juice to combine. Set aside.
Make the topping: Put walnuts, brown sugar, flour, butter, and salt in a food processor and pulse into fine crumbs. It's when a few bigger walnut chunks remain. Let stand for about 15 minutes.
Preheat oven to 350°F (175°C). On a floured work surface roll out pie crust to a 12 inches diameter. Transfer to a 9-inch pie dish. Then spoon the apples into the pie crust and discard the leftover juices. Sprinkle topping on top. Bake for about 45-50 minutes. Cover the first 25 minutes with parchment paper on top to prevent the edges from browning too much. Let cool to room temperature before serving. Cover leftovers tightly and store in the fridge up to 3 days.