Caramel Apple Walnut Pie


Caramel Apple Walnut Pie

Caramel Apple Walnut Pie

A great way to welcome in apple-picking time!


  • For the Caramel Sauce
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 tablespoon sea salt (optional)
  • For the Pie
  • Crust for a 9-inch pie (double if using a top crust)
  • 4 pounds apples, peeled, cored, and sliced (see note about apple selection)
  • 1/2 c firmly packed light brown sugar
  • 1/2 to 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • Dash ground allspice (optional)
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • 1/2 cup chopped walnuts
  • Turbinado sugar (optional)


  1. First make the caramel sauce.
  2. In a large saucepan, cook the sugar and water over low heat until the sugar is dissolved.
  3. Add butter and bring slowly to a boil. Cook until a deep golden brown.
  4. Remove from heat and immediately--and carefully--and add the heavy cream. It will bubble like crazy.
  5. Whisk together well over low heat.
  6. Sprinkle in the salt. Remove from heat and let cool.
  7. Time to make the Pie
  8. Preheat oven to 450 degrees.
  9. Put the pie crust in the pie pan.
  10. Put the apple slices in a large bowl. Stir in the lemon juice.
  11. In a smaller bowl, stir together the dry ingredients for the pie, except the walnuts.
  12. Add to the apples and stir well.
  13. Stir in the caramel sauce and walnuts.
  14. Pour into pie shell.
  15. Top with sprinkling of turbinado sugar, if desired.
  16. Bake in preheated oven for 15 minutes.
  17. Reduce heat to 350 degrees, and bake for another 45 minutes, or until the filling is bubbly and the crust is brown.


Use a mixture of apples. The apples should be able to hold their shape when cooked. I suggest Granny Smith, Jonathan, Gravenstein, Braeburn, and Fuji.

Don't care for walnuts? Try pecans.

If the crust, especially the edges, is browning too quickly, cover with aluminum foil.

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