I made caramel apple walnut pie the other day. And that makes me very happy. I love the taste of caramel apples, but I don’t particularly like eating them. Yeh, I can be odd that way. And I don’t like walnuts as a general rule, but I do love them in this pie.
Let me begin that this pie isn’t exactly for anyone who isn’t willing to bend the rules of low-cal eating. Or maybe even healthy eating. But every once in a while, we all need to treat ourselves. I also make these as mini pies, so the temptation to sit down and eat the whole thing isn’t quite as strong.
Whether making applesauce or pie, I like to mix my apples. For pie, I like Granny Smith, Gravenstein, and Fuji. They hold their shape pretty well. And the tartness of the Granny Smith helps balance the sweetness of the pie. Use whatever apples you like, keeping in mind you want them to hold their shape. I do sometimes add 1 Golden Delicious for a change of texture.
As for spices, I used cinnamon and nutmeg. But I also added a hint of allspice. I’ve also been known to add a pinch of cloves and/or cardamom. It just depends on my mood at the time.
I love salted caramel, so my caramel sauce has salt. You can, of course, leave it out.
As you can see, I did a kind of lattice top crust. You can, of course, use a streusel topping or a full top crust. If using a top crust, be sure to cut some slits in it or use a pie bird to vent some of the steam.
I like this pie still a bit warm. And a dollop of chevre isn’t a bad thing.
I hope you will give it a try. The recipe is here.© Copyright 2013 Ida Walker, All rights Reserved. Written For: The Enabling Cook