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Walnut Bottom Peach and Apple Pie is one of those ‘short window of opportunity’ recipes that you’ll kick yourself for not trying. This is the perfect way to use up the last summer peaches and enjoy a sneak peek of fall flavors with a hint of apple. With the addition of a delicious walnut layer, this pie is so beautiful and delicious that you may not have leftovers!
If you love summer pies, don’t miss these recipes for County Fair Lemon Pie, Green Tomato and Raspberry Pie, and Strawberry and Lemon Pie.
Why This Recipe Works
- Perfect Complementary Flavors & Textures: This pie is a marriage of three markedly different textured and flavored ingredients. They work incredibly well together because each contributes what the other requires, giving the final bake its great taste, consistency, and aroma.
- Unique Texture with Walnut Base: This pie was inspired by a pie I used to order at a charming little restaurant (now closed) in Basking Ridge, New Jersey. That pie had a crunchy walnut topping, and I couldn’t stop thinking—what if I turned it into the bottom crust instead? It adds a wonderful texture that makes each gooey sweet slice so much better.
- Delicious Warm or Cold: Whether I’m serving this warm with a scoop of French vanilla ice cream or chilled with a dollop of whipped cream, it never fails to wow!
Ingredients
- Peaches: You can use fresh peaches or frozen but if it’s peach season, go to the trouble of using fresh; the end product is worth the work. The fruits are so ripe that you barely require skill to void them of their skins and fuzz. Canned peaches on the other hand, have a much different texture, so I would avoid using them in this recipe.
- Apples: Like in my country apple pie or glazed apple slab pie recipes, it’s best to reach for tart, firm baking apples, like Granny Smith, for this recipe. This type of apple also doesn’t brown as quickly as a softer, sweeter apple does.
- Walnuts: I use finely chopped walnuts to add texture and flavor to the pie. I’m a big fan of walnuts (as you can see in my many walnut recipes like apricot walnut rugelach and oatmeal walnut fig bars), and they really add a delicious touch to this recipe!
- Lemon Juice: I like to add a touch of lemon juice to the walnut layer for flavor and to the peach and apple mixture to keep the fruit from browning during the assembly.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Walnut Substitutions: Chopped pecans would also be delicious in this recipe, and are even more Southern! You can also try chopped almonds for a different flavor.
- Want to mix and match apples? If you want to have two kinds of apples for a variety of taste and texture, I recommend using half Granny Smith and half Golden Delicious. They both hold up well in pies and taste great together!
- Don’t have fresh peaches on hand? Try this recipe with an equal quantity of other fresh, in-season stone fruits, like apricots or plums, or try using pears (like in my pear tart with shortbread crust).
How to Make Walnut Bottom Peach and Apple Pie
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prepare the Pastry & Fillings
- Roll out the pastry thinly and line a 9-inch pie plate with the pastry. Trim off any excess around the edge and set aside any remaining pastry for the lattice.
- Make the walnut bottom mixture. Combine the walnuts, brown sugar, egg, milk, butter, vanilla, and lemon juice, then spread inside the pie crust.
- Make the peach and apple filling. Toss the peaches, apples, and raisins in a large bowl with some lemon juice. Mix the sugar, flour, and spices in a separate bowl, then add to the fruit and mix to combine.
2
Assemble the Pie
- Spread fruit in the pie. Smooth the peach and apple mixture over the walnut mixture, then dot with the remaining butter.
- Top with the lattice. Roll out the remaining pastry, then cut it into strips and weave them across the top of the pie to make the lattice. Crimp the edges and trim off any excess pastry. My lattice tops are imperfect intentionally. My Grandmother always said that “if the dessert is too pretty, nobody will want to cut into it.” Her lattice pies are my guide to this day.
- Decorate with pastry braids or leaves if desired. These add an extra touch to bring lots of charm to your pie, but are optional!
To make leaves: Cut them freehand with a sharp knife, and add ‘veins’ by gently pressing the knife blade down, but not through.
To make braids: It’s done exactly like we braided one another’s hair as children; just keep the strips flat and lose during the braid.
3
Make Decorative Roses
- To assemble roses: Roll a scrap of dough very thinly on a floured surface. Use a 4-inch round cookie or biscuit cutter to cut 3 circles. Lay the 3 circles out flat and overlapping almost to their centers. Roll the circles together like a cigar. You do not want to be really tight, but not too loose, either.
- Once rolled, take a sharp knife and cut the cigar in half. Working with one half at a time, unfurl the petals. Paint with egg wash and nestle within an open square in the lattice.
4
Bake & Enjoy
- Brush all of the pastry with a beaten egg thinned with 1 teaspoon of tap water. This will ensure that the pastry turns glossy and golden in the oven.
- Bake at 375° for 50-60 minutes, or until the pastry is golden brown. Serve warm with a scoop of French vanilla ice cream or well chilled with freshly whipped sweetened cream.
Recipe FAQs
Peaches are naturally juicy, and that juice can easily turn your pie soupy if you’re not careful. I solve this by combining the fruit with a bit of flour to thicken the juices as they bake. You can also let the fruit mixture sit for a few minutes and then drain off any excess liquid before assembling the pie. Also, be sure to use a lattice crust to allow excess moisture to evaporate during baking, then bake your pie long enough to allow the filling to bubble! That means the starch is activating and thickening the filling properly.
For this peach and apple pie, there’s no need to cook the apples first! I like to keep things simple. The sliced apples go in raw and bake beautifully in the oven alongside the peaches. Just be sure to slice them thinly and evenly so they cook through by the time your crust is golden and the filling is bubbling. The mix of sweet and tart apples with the juicy peaches makes for a dreamy flavor combination once baked!
Absolutely—and you should! The balance of flavors is what makes this pie so special. Peaches bring that soft, juicy sweetness, while apples add a little structure and tartness. Together, they create a dynamic filling that’s far more interesting than either fruit on its own. I’ve never met anyone who didn’t love this combo after one bite!
If you have leftovers (lucky you!), let the pie cool completely, then cover it with foil or plastic wrap. It’ll keep well at room temperature for a day or two, or in the fridge for up to 4 days.
I like to warm individual slices in the oven or microwave before serving again—especially with a scoop of vanilla ice cream.
Want to freeze it? Just wrap tightly in foil or seal in a plastic freezer bag and freeze for up to 3 months.
Serving Walnut Bottom Peach and Apple Pie
This walnut bottom peach and apple pie is certain to be a hit! Serve it warm with vanilla ice cream, or chilled with a dollop of whipped cream. As Grandma Smith said to me many times, “The sign of a good pie are the meager crumbs left in the empty tin.” This pie will definitely be in the category of a good pie!
Use up any extra fresh peaches you have on hand with this peach, strawberry, and maple jam or these easy crescent roll peach dumplings. If you love pies, you’ll definitely want to try these other recipes for 15 minute peanut butter and chocolate cream pie and this heavenly 4-layer chocolate pie.
Expert Tips
- Handle the pastry gently and as minimally as you can when doing the lattice and other decorative elements. Over-handling and re-rolling the pastry will make it tougher and less flaky.
- Using a ruler to guide you as you cut the lattice strips will keep them from being crooked.
- If you have time, let the pie cool completely before serving (about 4 hours). This ensures that the filling is fully set and cooled. You can enjoy it when it’s still warm from the oven, but it will be more runny.
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Walnut Bottom Peach and Apple Pie
Ingredients
For the Pastry
- pastry for a 9-inch, double-crust pie
- 1 small egg, beaten with 1 teaspoon of water for the wash
For the Walnut Bottom Mixture
- ¾ cup finely chopped walnuts
- 2 tablespoons brown sugar
- 1 small egg
- 1 tablespoon milk
- 1 tablespoon butter, softened
- ¼ teaspoon vanilla extract
- ¼ teaspoon lemon juice
For the Peach & Apple Filling
- 3 cups tart apples, peeled and sliced; about 3 medium apples
- 2 cups fresh peaches, peeled and sliced
- ¼ cup raisins, or 1 mini box
- 1 teaspoon lemon juice
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter, softened
Instructions
Prepping the Pastry
- Roll out half of the pastry and use it to line a 9-inch pie plate; trim off any excess around the edges.
- Roll the remaining pastry thinly into a 12-inch diameter circle. Using a sharp knife or an edger/pastry cutter, cut strips for lattice by cutting an even number of pastry strips of the same width. Cut any other decorative elements as desired.
- To make decorative roses, roll any remaining dough thinly on a floured surface. Use a 4-inch round cutter to cut 3 circles, then lay them out, overlapping almost to their centers. Roll them together like a cigar, but not too tightly. Cut the cigar in half and unfurl the petals.
- To make decorative leaves, cut out the shapes freehand with a sharp knife. To make the veins, lightly score the leaves with a knife but don't cut all the way through.
- To make braids, place three narrow strips of dough beside each other and join them together at the top. Bring one of the outer strands over the one next to it to bring it into the center, then repeat with the other strand on the other side. Repeat to form the braid.
Making the Fillings
- Combine the walnut bottom ingredients in a large bowl until well mixed, then spread the nut mixture over the crust in the pie plate.
- To make the fruit filling, toss the apples, peaches, and raisins in a large bowl with the lemon juice. Combine the sugar, flour, cinnamon, nutmeg, and salt in another bowl, then mix with fruit mixture. Spoon over the nut mixture and dot with the butter.
Decorating the Pie
- Assemble the lattice crust by folding back every second pastry strip onto itself, more than halfway across the pie. Trim, seal, and flute edges. Top with a braided edge if using. Nestle roses and leaves in an opening between the lattices. Brush the crust with the beaten egg thinned with water to ensure golden pastry.
- Bake at 375° for 50-60 minutes, or until the pastry is golden brown and the filling is bubbling gently. If parts of the pie brown too quickly, cover that area with aluminum foil.
- Let the pie cool before serving to allow the filling to set. Enjoy warm with a scoop of French vanilla ice cream, or well chilled with freshly whipped sweetened cream.
Notes
- Handle the pastry gently and as minimally as you can when doing the lattice and other decorative elements. Over-handling and re-rolling the pastry will make it tougher and less flaky.
- Using a ruler to guide you as you cut the lattice strips will keep them from being crooked.
- If you have time, let the pie cool completely before serving (about 4 hours). This ensures that the filling is fully set and cooled. You can enjoy it when it’s still warm from the oven, but it will be more runny.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bottom was very goopy and soggy; any suggestions to make it more caramelly?
Barb, you didnโt do anything wrong! This recipe just needs a little nudge to handle all that juicy fruit. Peaches, especially, can let off a lot of liquid as they bake, and that tends to pool on top of the walnut layer instead of thickening nicely. The recipe itself is sound, but for a more โcaramellyโ bottom, try blind-baking the crust for about 10 minutes before filling, or cook the fruit mixture briefly on the stove to reduce some of the juices before adding it. You can also bump the flour up to 3 tablespoons instead of 2 to help it set better. Those few tweaks should keep the bottom from going goopy and turn it into the golden, caramel-like layer youโre after! ๐ Jenny
What a beautiful-looking pie that also sounds amazing! Thanks for the inspiration
Pat, aren’t you kind to say this! Thank you! I admit that I cannot bake and eat enough of this pie during the summer. It really is that short window of opportunity kind of recipe where summer peaches meet early fall apples meet walnuts. I was inspired from a former restaurant in my hometown of Basking Ridge, NJ who served this pie, upside down, a la mode! x – Jenny
Outstanding and so pretty- pinned it.
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Esmรฉ, I have been meaning to drop in on you! Thank you for the kind compliment – I love this darn pie! x – Jenny
I’ve had apple pie, I’ve had peach pie, but never them both combined! And throwing walnuts into the mix too – I bet this tastes as good as it looks! Popping by from TFT Blog Hop!
Michelle, the kicker is serving it UPSIDE DOWN! Seriously! The walnut bottom is mildly ooey gooey and oh so delicious. I offer each slice of pie served upside down and with a big scoop of French vanilla ice cream to applause! Thank you for stopping by Not Entirely Average and taking a moment from your day to chat! x – Jenny
What a beautiful pie!! Thanks for sharing at the What’s for Dinner party! I hope your week is going fantastic!
This looks amazing!! I need to try this! Thank you for sharing!
I am a pie lover. But I have never heard of the apple and peach combination. And with walnuts, so yum. Thanks.
Theresa, thank you for your comment! I will tell you honestly, I had a whole lot of luck with some peach and apple hand pies some time ago. The idea of the walnut bottom comes from a pie I used to order in my home town of Basking Ridge, New Jersey at The Store Restaurant – a slice was served warm, and effectively upside down. The walnut bottom MADE THE PIE. It was plated upside down so the walnut bottom was then the top. It was fabulous and I’ve never forgotten it. I can say this recipe is as close as I am able to come and it’s darn close! I hope you will make and enjoy it ๐ Jenny
Oh, yum. Thanks so much for linking up with me at #AThemedLinkup 32 for All Things Thanksgiving. Shared.