How To Make A Comforting Walnut Caramel Apple Pie This Season

Tired of fruit pies that turn out soggy or lack that special something? Fall baking season calls for a walnut caramel apple pie that truly captures the essence of autumn, and this indulgent treat delivers on every level. Each bite offers the perfect balance of tart apples, crunchy walnuts, and rich caramel that will have your guests requesting the recipe before they’ve even finished their slice. As someone who has been perfecting pie recipes for over a decade, I’ve found that this combination of flavors creates the ultimate fall dessert experience.

Read on to discover my secrets for selecting the perfect apples, creating a never-fail flaky crust, and achieving that gorgeous caramel glaze that makes this dessert truly unforgettable.

Why This Walnut Caramel Apple Pie Works

• Uses seasonal apples at their peak flavor and affordability
• Caramel and walnuts elevate a classic dessert to gourmet status
• Make-ahead friendly for stress-free holiday entertaining
• Impressive presentation with minimal specialized baking skills required
• Perfect balance of sweet, tart, and nutty flavors in every bite

Choosing the Right Apples

Best Apple Varieties for Baking

The foundation of any great walnut caramel apple pie begins with selecting the right apples. For this recipe, you’ll want varieties that hold their shape during baking while offering a balance of sweetness and tartness:

• Granny Smith: These tart apples provide structure and prevent your dessert from becoming too sweet
• Honeycrisp: Offers the perfect balance of sweetness and firmness
• Braeburn: Adds complex flavor with hints of spice that complement the caramel
• Jonagold: A fantastic all-purpose baking apple with honey-like sweetness

Buying Tips

Look for apples that feel firm and heavy for their size with no bruising or soft spots. The skin should be tight and smooth. For the best flavor in your walnut caramel apple pie, mix at least two varieties of apples.

Substitutions

If you can’t find the recommended varieties, Pink Lady, Mutsu, or Rome apples work well too. Avoid Red Delicious or McIntosh apples as they break down too much during baking.

Walnut Caramel Apple Pie

Mary McQueen

  A decadent Walnut Caramel Apple Pie with a flaky crust, spiced apple filling, and a rich caramel walnut topping. Perfect for fall gatherings and holiday desserts! 🍏🥧🍂

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• Flaky Pie Crust Double Crust
• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup cold unsalted butter cubed
• ¼ to ⅓ cup ice water
• 1 tbsp apple cider vinegar
• Apple Filling
• 3 lbs mixed apples Granny Smith, Honeycrisp, Braeburn
• ¾ cup granulated sugar
• 2 tbsp fresh lemon juice
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• 3 tbsp cornstarch
• ¼ tsp salt
• Caramel Nut Topping
• 1½ cups chopped walnuts lightly toasted
• ½ cup caramel sauce store-bought or homemade
• Additional ¼ cup caramel for drizzling
• Optional: 2 tbsp bourbon

Instructions

 

• ·  Prepare Dough: Mix flour, salt, sugar, and butter. Add ice water & vinegar, form dough, chill for 2 hours.
• ·  Make Filling: Peel and slice apples. Toss with sugar, spices, lemon juice, salt, and cornstarch.
• ·  Assemble Pie: Roll dough, place in a 9-inch pie dish. Add apple filling. Cover with second crust or lattice. Seal edges, brush with egg wash, sprinkle sugar.
• ·  Bake: Preheat oven to 425°F. Bake for 20 minutes, then reduce to 375°F and bake 35-40 minutes. Cover edges if browning too fast.
• ·  Add Topping: Toast walnuts, warm caramel sauce, mix together. Let pie cool for 15 minutes, then spread caramel nut topping.
• ·  Serve & Store: Cool completely before slicing. Serve with ice cream or extra caramel. Store at room temp for 2 days or refrigerate for 5 days.

Keyword best apple desserts, caramel glaze, flaky crust guide, holiday baking, walnut caramel apple pie, walnut pie topping

Step-by-Step Cooking Instructions

Pre-Baking Prep

1. Prepare your pie dough at least 2 hours ahead (or the night before) and refrigerate.
2. Roll out one disc of dough to about 12 inches in diameter and transfer to a 9-inch pie plate.
3. Peel, core, and slice apples into ¼-inch thick slices.
4. Toss apple slices with lemon juice, sugars, spices, salt, and cornstarch until evenly coated.
5. Preheat oven to 425°F with a baking sheet inside.

Assembly and Baking

1. Arrange apple filling in the bottom crust, mounding slightly in the center.
2. Roll out the second disc of dough and either cover completely with vents cut in top or create a lattice pattern.
3. Trim excess dough and crimp edges decoratively.
4. Brush top crust with egg wash (1 egg beaten with 1 tbsp water) and sprinkle with coarse sugar.
5. Place pie on the preheated baking sheet and bake at 425°F for 20 minutes.
6. Reduce temperature to 375°F and continue baking for 35-40 minutes, until filling is bubbling and crust is golden brown.
7. If edges brown too quickly, cover with foil.

Adding the Nut Caramel Topping

1. During the last 15 minutes of baking, toast walnuts in a dry skillet until fragrant, about 5 minutes.
2. Remove dessert from oven and let cool for 15 minutes.
3. Warm caramel sauce slightly and combine with toasted walnuts.
4. Spoon the nut mixture over the center of the pie, leaving a 1-inch border around the edge.
5. Let cool completely (at least 3 hours) before serving for clean slices.

Serving

Rewarm individual slices briefly if desired and drizzle with additional caramel sauce just before serving.

Pro Tips for Perfect Walnut Caramel Apple Pie

Avoiding Common Problems

• For crisp bottom crust: Bake on a preheated baking sheet or pizza stone.
• To prevent soupy filling: Let sliced apples sit in sugar mixture for 30 minutes, then drain excess liquid before filling pie.
• For perfect caramel consistency: Choose a thick sauce that won’t run off the walnut caramel apple pie completely.

Tool Recommendations

• Ceramic pie dish: Provides even heating for properly baked bottom crust
• Apple peeler/corer/slicer: Saves significant prep time
• Pastry blender: Creates perfect texture for flaky crust
• Pie shield: Protects crust edges from over-browning

Storage & Reheating

• Store at room temperature for up to 2 days, loosely covered.
• Refrigerate for up to 5 days.
• Reheat individual slices in a 350°F oven for 10 minutes or microwave for 30 seconds.
• Freezes well for up to 3 months (freeze before adding nut topping).

Flavor Variations

Spice Variations

• Warm Chai Spice: Add cardamom, ginger, and cloves to your spice mixture.
• Apple Pie Spice: Use a premade blend if you don’t have individual spices.
• Vanilla Bean: Scrape a whole vanilla bean into the filling for luxurious flavor.

Dietary Adaptations

• Gluten-Free: Use your favorite gluten-free pie crust recipe or ready-made option.
• Vegan: Substitute plant-based butter in the crust and coconut cream caramel sauce.
• Less Sugar: Reduce sugar by up to ⅓ if using naturally sweeter apples.

Creative Twists

• Maple Walnut: Replace some of the caramel with pure maple syrup.
• Cinnamon Roll Crust: Roll cinnamon and sugar into the top crust before cutting lattice strips.
• Streusel Topped: Replace top crust with a nut streusel for extra crunch.

Serving Suggestions

This walnut caramel apple pie pairs beautifully with:

• Vanilla bean ice cream or cinnamon ice cream
• Fresh whipped cream with a hint of bourbon
• Sharp cheddar cheese (a classic New England pairing)
• Warm apple cider or spiced tea
• For adults: a glass of late-harvest Riesling or tawny port
• Or after a Ravioli Parmigiano Reggiano…

FAQs

Can I make this walnut caramel apple pie ahead of time for the holidays? Yes! You can prepare and freeze the entire unbaked pie (without topping) for up to 3 months. Bake directly from frozen, adding about 15 minutes to the bake time.

My caramel hardened when I added it to the nuts. What went wrong? Your caramel likely cooled too much. Gently reheat the mixture in the microwave for 15-second intervals until it reaches a spoonable consistency.

How do I prevent a soggy bottom crust? Blind bake the bottom crust for 10 minutes at 425°F with pie weights before adding the filling, and always use a preheated baking sheet or stone under your pie.

Can I use pre-made pie crust? Absolutely! While homemade crust offers the best flavor and texture, a quality store-bought crust works well for busy bakers.

How do I know when my walnut caramel apple pie is done? Look for these signs: filling bubbling vigorously (especially in the center), golden brown crust, and a pleasant apple aroma. If in doubt, use a thin knife to check that apples in the center are tender.

Conclusion

There’s nothing quite like the satisfaction of pulling a perfectly baked walnut caramel apple pie from the oven on a crisp fall day. The combination of flaky crust, tender spiced apples, and decadent nutty caramel topping makes this treat an absolute showstopper for any gathering or holiday table. Give this recipe a try, and you’ll see why it’s earned a permanent place in my family’s fall baking tradition. Join the thousands of home bakers who have made this their go-to apple dessert recipe! And if you’re looking for more seasonal favorites, check out our Maple Pecan Pumpkin Pie or Classic Apple Crisp recipes.