This topping uses the same base as the Cinnamon Sugar Crumb Topping (page 12), but adds walnuts to the mix, providing an added bit of crunch. Feel free to experiment with this recipe according to your nut preferences—walnuts can easily be swapped out for pecans, hazelnuts, or any other nut that suits your fancy. This topping is ideal for Pear Cranberry Pie (page 53).

　　

Ingredients

Makes enough topping for one 9-inch pie

　　1/2 cup unbleached all-purpose flour

　　2/3 cup firmly packed light brown sugar

　　1 1/2 teaspoons ground cinnamon

　　1/4 teaspoon salt

　　5 tablespoons unsalted butter, cold and cut into 1/4-inch cubes

　　1/4 cup chopped walnuts

　　

Step 1

In a large bowl, combine the flour, brown sugar, cinnamon, and salt. Using a pastry blender, incorporate the butter by “cutting it in” to the flour until the butter forms small, pea-size pieces. Add in the chopped walnuts, using your fingers to gently incorporate them into the crumb base.

　　

Step 2

Pair this topping with a traditional pastry pie shell and the filling of your choice. Once the filling has been placed in the pie shell, distribute the walnut crumb topping evenly over the filling until it is completely covered. Bake as directed.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.