Walnut Caramel Apple Pie Recipe 455

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.

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!

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.

CHEF JOHN'S CARAMEL APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
• Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
• Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

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.

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.

MAPLE-CARAMEL WALNUT PIE

Steps:

• In a small bowl, combine flour and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 2 hours or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack., Meanwhile, in a large saucepan, combine the brown sugar, syrup, butter, cream and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; let stand for 10 minutes., In a large bowl, beat eggs and vanilla. Gradually add syrup mixture. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over top., Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

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.

APPLE WALNUT PIE

Steps:

• In bowl, combine the walnuts, brown sugar, egg, milk 1 T butter, vanilla and 1/4 t lemon juice.
• Line a 9-inch pie plate with bottom pastry; trim even with edge of plate.
• Spread nut mixture over crust.
• In 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 lattice crust, if desired.
• Trim, seal and flute edges.
• Brush top with additional milk, if desired.
• Bake at 375 degrees for 50-60 minutes or until golden brown.
• Serve warm.