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
Caramel Apple Walnut Pie
Caramel Apple Walnut Pie
Prep Time
25 min
Cook Time
1 hour
Yield
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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