• 3 cups all-purpose flour
  • 20 tablespoons cold butter, cut into 1/2-inch cubes
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup ice water


  • 3 pounds granny smith apples, peeled, cored and sliced 1/2-inch thick
  • 1/4 cup butter
  • 1 cup California walnuts, coarsely chopped
  • 1/2 cup brown sugar
  • 3 tablespoons corn starch
  • 1 tablespoon cinnamon
  • 1/8 teaspoon salt


  • 1 egg white, beaten
  • 1 tablespoon granulated sugar


  1. To prepare crust, place 1 cup flour, butter, sugar, and salt in a stand mixer fitted with paddle attachment. Cream together on low speed until a stiff paste forms. Add remaining flour and ice water and mix beat until a stretchy dough forms that pulls away from sides of bowl.
  2. Divide dough in two pieces and shape each into a 6-inch disc; wrap with plastic and refrigerate for at least 1 hour or until firm.
  3. To prepare filling, preheat oven to 220°C.Place walnuts on a baking sheet and toast for 5 to 7 minutes or until they’re lightly browned; remove from oven.
  4. Place apple slices on a large rimmed baking sheet and dot with butter. Bake for 10 minutes, then stir and cook for 5 minutes more. Let cool.
  5. Place walnuts in a large bowl with apples, brown sugar, corn starch, cinnamon and salt.
  6. Roll dough 1/8-inch thick between two pieces of parchment or on a lightly floured clean work surface, Drape 1