Walnut Bottom Peach and Apple Pie

4.58 from 7 votes

This walnut bottom peach and apple pie is my nostalgic twist on a classic pie using juicy peaches, tart apples, and a buttery walnut-brown sugar base. It’s warm, cozy, and indulgent, making it the perfect late-summer-to-fall dessert. Serve it with a scoop of vanilla ice cream or whipped cream, and watch it disappear slice by slice!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Author: Jenny DeRemer

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

US Customary - Metric

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