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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

8 ServingsPrep: 25 min. Bake: 1 hour + cooling

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.

2 of 2

Caramel Apple Walnut Pie (continued)

Directions (continued)

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. Yield: 8 servings.

Nutrition Facts: 1 piece equals 462 calories, 22 g fat (10 g saturated fat), 25 mg cholesterol, 337 mg sodium, 66 g carbohydrate, 1 g fiber, 3 g protein.