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Recipe: Caramel Walnut Apple Pie

If you're wanting to add a new pie to the dinner table this Thanksgiving, Angie Eckert has a delicious suggestion.. Caramel Walnut Apple Pie. 

Caramel Apple Walnut Pie

2 Eckert's Frozen Pie Shells

3/4 cup unsalted butter

4 Tbs all-purpose flour

3/4 cup granulated sugar

3/4 cup packed brown sugar

1/2 teaspoon cinnamon

1/3 cup plus 1 Tbsp water

3/4 cup walnut pieces, lightly toasted

5-6 Eckert's Granny Smith apples, peeled, cored, and sliced (5-6 cups of apple slices)

Melt butter in a sauce pan. Whisk in flour to form a paste. Add granulated sugar, brown sugar, cinnamon, and water. Bring to a boil. Reduce temperature, and simmer on low for 5-7 minutes. Allow caramel to cool for 5-10 minutes.


Meanwhile, fill the bottom pie crust with 1/3 of the sliced apples, then top with walnuts. Mound remaining apple slices on top of the walnuts. Drizzle about half of the caramel sauce slowly over the apples. (Carefully wipe away any caramel that has come into contact with the pie crust edges.)


Cover with a top crust, lattice crust or another fun variation. Gently drizzle the remaining caramel over the crust. (Pour slowly so that it does not run off.)

Place pie on a sheet pan and bake for 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 40 minutes. (At any time during the baking, cover top of pie lightly with a sheet of foil if crust appears to be browning. Do not crimp foil around pie pan.)

Remove pie from oven and let it rest for 6 to 12 hours.

Note:This is a perfect pie to make the day before your holiday celebration!

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