• Cooking Time: 30 to 35
  • Servings:
  • Preparation Time:


Serve warm or at room temperature with ice cream, if desired


  • 1 pkg. (15) refrigerated pie crusts (2 crusts)
  • 1 c. toasted walnuts, finely grated
  • 5 T. sugar, divided
  • 2 T. all-purpose flour
  • 3 medium red baking apples
  • 1 t. Cinnamon Plus Spice Blend
  • 1/2 c. apricot preserves
  • Vanilla ice cream (optional)


  • Preheat oven to 400*F.
  • Let pie crusts stand at room temperature 15 minutes.
  • Grate walnuts into a small bowl using cheese grater.
  • Add 3 T. sugar and flour; mix thoroughly and set aside.
  • Lightly dust large round stone with small amount of additional flour.
  • Unfold one pie crust and place in center of baking stone.
  • Using a spritzer, spray lightly with water.
  • Unfold second pie crust and place over crust on baking stone, matching edges and pressing down to seal.
  • Using a bakers roller, roll both crusts out together to edge of baking stone.
  • Fold 1/2 inch of edge of crust under forming an even border.
  • Using smooth end of a pastry tool, form a decorative edge.
  • Spray lightly with water.
  • Spread walnut mixture evenly over prepared crust. Using an apple peeler corer slicer, core and slice apples leaving the peels on.
  • Cut slices in half.
  • Starting at outside edge of crust arrange apple slices, slightly overlapping, over nut mixture in a circular pattern.
  • Fill center with slices to form a blossom shape.
  • Combine spice blend and remaining 2T. sugar in flour sugar shaker; sprinkle over apples.
  • Bakes 30-35 minutes or until apples are tender and crust is golden brown.
  • Remove to cooling rack.
  • Microwave preserves in small micro-cooker on high 30 seconds or until melted.
  • Brush over apples and crust edge with pastry brush.
  • Cool at least 10 minutes.
  • Cut into wedges.

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