Apple, Walnut and Poppy Seed Pie
- Kid-friendly
- Peanut free
Ingredients
- 1 Double-Crust Pie Pastry
- 1-1/2 cups (375 mL) walnut halves
- 1 cup (250 mL) poppy seeds (155 g pkg)
- 1/3 cup (75 mL) granulated sugar
- 1/3 cup (75 mL) brown sugar
- 1/4 cup (60 mL) all-purpose flour
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- Pinch ground cloves
- Pinch salt
- 1/2 cup (125 mL) currants
- 2 tbsp (30 mL) brandy, cider or apple juice
- 6 cups (1.5 L) thinly sliced cored peeled apples
- 2 tbsp (30 mL) butter, melted
- 2 tsp (10 mL) grated lemon rind
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) cream or milk
- 2 tsp (10 mL) coarse brown or white sugar
- Slightly sweetened whipping cream
Preparation
On lightly floured surface, roll out larger disc of Double-Crust Pie Pastry to fit 9- or 10-inch/23 or 25 cm deep-dish pie plate with 1-inch/2.5 cm overhang.
In dry skillet over medium-low heat, toast walnuts until fragrant; let cool. In spice grinder or blender, grind poppy seeds just until outer shells are cracked. Place seeds in large bowl; whisk together with granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves and salt. Chop cooled walnuts, blowing away any loose skins; add to bowl.
In microwaveable bowl, combine currants and brandy; microwave on high for 30 seconds. Let cool; add to walnut mixture with apples, butter, lemon rind and lemon juice. Mix together well.
Roll out remaining Double-Crust Pie Pastry disc to fit over top of pie. Scrape filling into pie shell; top with pastry. Trim and flute edge. Cut 3 or 4 vents in top of pastry. Brush with cream and sprinkle with coarse sugar.
Bake in bottom third of 425°F/220°C oven for 15 minutes; reduce heat to 350°F/180°C and bake until pastry is golden and filling is bubbling, 40 to 50 minutes (if pastry is sufficiently browned but filling isn't bubbling, cover loosely with foil and continue baking). Serve with whipped cream to taste.
Makes 8 to 12 servings.
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