A crowd-pleaser for a holiday or any day, caramel apple walnut pie features loads of fruit and a sweet, crunchy topping.
Instructions
1
Prep the pie crust
2
Preheat the oven to 425°F. Line a deep-dish, 9-inch pie plate with the bottom crust. Trim the crust so it's even with the edge of the plate. Arrange the apples in the crust and set aside.
3
Make the filling
4
In a small saucepan, combine the light corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until the butter melts and the sugar dissolves. Pour the sauce over the apples.
5
Top the pie
6
Roll out the remaining pastry dough to fit the top of the pie, and place it over the filling. Trim, seal and flute the edges, and cut slits in the top. Editor's Tip: If the apple filling still feels hot, let it sit for a few minutes before adding the top crust. You don't want the butter or fat in the top crust to melt before you pop the pie in the oven.
7
Bake until bubbly
8
Bake the pie for 15 minutes, then reduce the heat to 325° and bake for 40 to 50 more minutes or until the crust is golden brown and the filling is bubbly. Cover the edges with foil during the last 15 minutes to prevent overbrowning if necessary. Editor's Tip: Covering the edges with foil will prevent overbrowning while the pie filling continues to cook.
9
Make the topping
10
Meanwhile, in a small saucepan, combine the chopped walnuts, brown sugar, dark corn syrup and butter. Cook and stir over low heat until the butter is melted and the sugar is dissolved.
11
Add the topping
12
Place the pie on a baking sheet and carefully pour the topping over the top crust. Bake for three to four minutes or until the caramel topping is bubbly. Cool the pie on a wire rack before slicing.
