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Caramel Apple Walnut Pie

Loaded with lots of tender apples and adorned with a nutty caramel topping, this pleasing pie recipe is always a hit with old and young alike. —Winifred Eckerle, Gering, Nebraska
  • Total Time
    Prep: 25 min. Bake: 1 hour + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 6 cups thinly sliced peeled tart apples
  • 1/3 cup light corn syrup
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/4 cup finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 3 tablespoons dark corn syrup
  • 2 tablespoons butter

Directions

  • Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside.
  • In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples.
  • Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top.
  • Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
  • Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved.
  • Place pie on a baking sheet. Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 462 calories, 22g fat (10g saturated fat), 25mg cholesterol, 337mg sodium, 66g carbohydrate (28g sugars, 1g fiber), 3g protein.
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