Caramel Apple Walnut Brownie Pie Recipes

CARAMEL APPLE WALNUT PIE

Steps:

• Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
• Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
• Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.

CARAMEL APPLE WALNUT PIE

Steps:

• 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.

BROWNIE-WALNUT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted. Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar, then the eggs, one at a time. Stir in the flour and salt with a flexible rubber spatula. Stir in the nut pieces. Scrape the batter into the prepared Biscotti Crumb Crust. Press a ring of walnut halves, if using, into the batter around the top edge.
• Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes. A wooden skewer inserted into the center should come out with some moist batter still attached. Cool the pie completely on a rack.
• Cut the pie into wedges and serve with ice cream or whipped cream, if using.
• Preheat the oven to 350 degrees F. Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed. Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim. Bake the crust until golden and feels firm to the touch, 15 minutes. Cool the crust completely.

CARAMEL APPLE PIE

Steps:

• For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
• Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
• Preheat the oven to 375 degrees F.
• Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
• For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
• For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
• Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
• Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!

APPLE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
• Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

APPLE WALNUT PIE

Steps:

• In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust., In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.

APPLE-WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.
• Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.

BROWNIE CARAMEL WALNUT PIE

Steps:

• Preheat oven to 325 degrees.
• Brush 2 tbsp of melted butter onto pie crust, moistening crust.
• Sprinkle nuts into pie shell.
• In a bowl, melt caramels with 2/3 cup condensed milk in microwave on high one 1 minute increments, stirring after each as to not to burn until fully melted.
• Pour caramel sauce over walnuts, completely covering.
• In bowl, combine egg,remaining butter and remaining condensed milk; mix well.
• Melt chocolate chips in microwave on High on 1 minute increments, stirring each time until fully melted and slighlty cool.
• Stir in chocolate into dairy mixture very throughly.
• Pour mixture over caramel layer.
• Bake 35 minutes or until center is set(dip tester into brownie layer and only a few moist crumbs should cling to tester).
• Cool.
• Serve warm
• Footnotes.
• *can sub any nut. **can sub for shortbread pie crust *** Slightly cool melted chocolate for about 1 minute, so when adding to mixture, you do not "cook" the egg in the mixture!

CARAMEL-WALNUT PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch round, about 1/8 inch thick. Brush off excess flour; fit dough into a 9-inch pie plate. Trim to a 1/2-inch overhang. Tuck dough under, forming a rim; crimp as desired. Chill 30 minutes.
• In a small bowl, whisk 1 egg and cream; set aside. Prick dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges begin to turn golden, about 10 minutes. Remove parchment and weights. Brush shell with egg wash, leaving rim uncoated. Continue baking until center is golden, 5 minutes more. Let cool on a wire rack.
• Reduce oven heat to 350 degrees. Meanwhile, bring sugar and 1/2 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Then without stirring, cook until caramel is light amber, about 7 minutes, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat; stir in creme fraiche (it will spatter). Let cool 5 to 10 minutes. If it starts to harden, place briefly over low heat, stirring constantly.
• In a small bowl, whisk remaining 3 eggs; slowly whisk in 1 cup caramel. Whisk mixture back into remaining caramel in saucepan. Stir in nuts.
• Pour filling into pie shell; bake until slightly puffy and set, about 30 to 40 minutes. Let cool on a wire rack.

WALNUT CARAMEL APPLE PIE RECIPE - (4.5/5)

Steps:

• This recipe combines the wonderful tastes of the autumn season. Combine apple, sugar, cracker crumbs, California walnuts and cinnamon. Sprinkle over rolls. Bake at 350°F 25-30 minutes. Combine cream cheese frosting and caramel sauce and drizzle over pie while still warm.

CREAM CHEESE CARAMEL WALNUT APPLE PIE

Steps:

• Preheat oven and a cookie sheet to 400ºF.
• Stir together the sugar, cornstarch and cinnamon.
• Toss with the apples, vanilla and almond extract in a large mixing bowl.
• Press softened cream cheese into bottom of the pie shell.
• Pour the apple mixture into the unbaked pie shell.
• Drizzle the caramel topping over the top.
• Sprinkle with walnuts.
• Place the top crust over this and flute the edges.
• Cut slits in the top crust or poke with a fork to allow steam to escape.
• Sprinkle with sugar,and place on the preheated cookie sheet.
• Bake 45 to 50 minutes, until golden brown.
• Cover edges with foil to prevent them from burning.
• Cool for at least 1 hour before slicing.
• Serve with whipped cream, or vanilla ice cream and coffee.