Just in time for the holidays, the best apple pie recipes in the Valley.

Apple Walnut Pie

Crust for one 9-inch pie:

2 cups flour

2/3 cup plus 1 T. Crisco

1/2 tsp. salt

1/4 cup cold water

1/8 cup sugar

Mix flour, salt and sugar in large bowl, then cut in Crisco with two butter knives until mixture resembles small crumbs.

Then pour in water and mix with fork until mixture sticks together.

Divide in half; roll out the one piece to fit in the bottom of the pie pan, set other piece aside until you put the filling into the bottom crust.

Walnut layer:

3/4 cup ground walnuts

1 T. butter, softened

2 T. brown sugar

1/2 tsp. vanilla extract

2 T. beaten egg (reserve remainder)

1/4 tsp. lime juice

1 T. milk

In a medium bowl, combine all of the above ingredients.

Spread over the bottom of the lower crust.

Set aside.

Filling:

6 cups peeled and chopped apples

2 tsp. cinnamon

2 tsp. lime juice

1/8 tsp salt

1 cup sugar

1/2 tsp. vanilla

5 T. flour

4 T. butter, melted

Put apples in large bowl and toss with lime juice. In a small bowl mix together sugar, flour, cinnamon, and salt, set aside. Toss apples with the melted butter and vanilla. Then toss the apples with the sugar mixture until all apples are coated. Spoon apple mixture over the nut layer in bottom crust in pie pan and then top with top crust or lattice top, fold under at edges and flute. Brush top crust with reserved egg and sprinkle with sugar.

Put foil or crust protector over edges of crust for the first 30 minutes of baking, and then remove for rest of baking time.

Bake at 375° for 50-60 minutes or until apples are soft.

Remove from oven and let cool, then sprinkle with confectionary sugar and enjoy.