Walnut Caramel Apple Pie
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! 🍏🥧🍂
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.