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Caramel Apple Walnut Pie

 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


  • 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
  • 1/4 cup finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 3 tablespoons dark corn syrup
  • 2 tablespoons butter


  • 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.

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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.
Nutritional 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.