Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 inch (22 cm) pie dish.
Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Transfer to prepared pie dish. Trim the dish of any extra dough. And prick the dough with a fork.
Peel and slice the apples, (sprinkle with a tablespoon or 2 of lemon juice so that the apples do not turn brown). Cover the top of the dough with the apple slices.
ITALIAN CREAM FILLING
In a large bowl beat on medium speed the butter and sugar until creamy, approximately 3 minutes, then add the egg and vanilla and combine, add the flour and mix, then add the milk and beat to combine.
Pour the filling on top of the apple slices, smooth the filling with a knife. Sprinkle the chopped nuts on top and bake for approximately 30-35 minutes. Let cool completely before serving. Enjoy!
*Because of the Italian cream Pie should be refrigerated.
**This recipe requires half the recipe, the remaining dough can be frozen for future use.