Maple-Walnut Apple Pie


We are now T minus one week away from Christmas Day! Are you ready? If you are, I admire you. If you aren't, welcome to the club. But guys, we made it through the entire year of 2016 and we can surely get through the last two weeks of the final month.

I'm here to help out with holiday cooking by presenting you with this gorgeous maple-walnut apple pie. It's an adaptation of the brown sugar walnut apple pie by Tiffany of Creme de la Crumb. Leaving the top of an apple pie 'naked' is not something I typically do, but man, sometimes the inside of an apple pie and all it's caramelized sugar beauty deserves to be seen and applauded.

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Here's what's up this December:

I kicked off the month by going to my first concert on my own. I saw City of the Sun master the art of entertainment at The Hotel Café. Being alone meant standing wherever I wanted (right in front), dancing to the beat without a care in the world, and leaving whenever I wanted. All in all, I feel a boost in confidence and am 100% grateful that I went. If you haven't done this for yourself, you should try it sometime!

My favorite writer and blogger, Molly Wizenberg of Orangette recently posted the most brave and moving piece I have ever read. She began by saying, "I've always been drawn to the things we're not supposed to talk about" and continued to write a heartfelt update on her recent separation and change in sexual orientation for her readers. It's a beautiful piece of writing, very worth the read.

I've been listening to the album Barchords by Bahamas on repeat, I suppose you could call it my *jam of the month*. And just when I thought Lost In The Light couldn't get any better, it totally did (only one potential reader will know what I am talking about, and that's ok). Go listen to it here.

I finally went inside a new artisanal natural skincare spot, No Tox Life that opened up down the street from my apartment. It's exciting to see small businesses like this pop up in my neighborhood. I bought their charcoal spirulina olive oil soap and I'm crossing my fingers that it helps out with my wintertime-service industry hands.

I'm swooning over Renate Aller's Ocean | Desert monograph book. The photos capture the relationship between sand and sea from a single vantage point. It's beautiful, calming, and completely necessary to have on my bookshelf.

If you are looking for a charming and fun gift for someone special to you, I highly recommend checking out my talented friend, Jack Sjogren's book Things I'd Do (But Just for You)!


Last but not least! Please remember that the holiday season is not about stuff! Please entertain the idea of limiting physical gifts or giving experiences in place of giving into consumerism. The Minimalists' podcast on gift giving does a great job explaining the importance of thoughtful gifts vs. obligatory commodifications of love. I'm not saying to give up on giving gifts entirely. I'm just encouraging you to think before you buy.

~~Happy Holidays!~~

Maple-Walnut Apple Pie 
Yield: one 9" pie
Adapted from: Creme de la Crumb 

Ingredients:
1 flaky all-butter pie crust
- 1 cup walnuts
- 4 medium apples, cored & thinly sliced
- 1/4 cup all-purpose flour
- 1/3 cup maple syrup
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 teaspoon salt

Method:
  1. Preheat oven to 350 degrees. Press the pie crust into a 9" pie pan and flute the edges. Place the crust in the fridge to chill.*
  2. Toast the walnuts in a skilled over high heat for 3-4 minutes. 
  3. In a large bowl, combine apple slices and flour. Toss to coat. 
  4. In a separate bowl, stir brown sugar together with walnuts, cinnamon, cardamom, nutmeg, cloves, and salt. 
  5. Take the pie crust out of the fridge and layer half of the apple slices in the crust. Drizzle half of the maple syrup over the apples. Then, sprinkle half of the brown sugar mixture on top. Repeat with remaining apples, maple syrup, and brown sugar. 
  6. Bake for 25-30 minutes or until crust is fully baked and the apples are tender. Serve warm with vanilla ice cream and whipped cream. 
* Tips:
- Baking a chilled crust will prevent it from shrinking in the oven. Feel free to refrigerate the crust again before baking to be safe.

1 comment

  1. "was my greatest thrill
    when we just stood still
    you let me hold your hand till I had my fill"

    ReplyDelete

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Maira Gall