Caramel Apple Walnut Pie

Caramel apple walnut pie is the recipe to turn to when you need an apple dessert with a twist. The filling melds comforting cinnamon and apples for a classic apple pie vibe, but a layer of nutty, caramel topping takes it beyond the norm.

Making caramel can be intimidating, but this one is as easy as, well, pie! We use dark corn syrup and brown sugar for a gooey, caramelized flavor without needing a candy thermometer or precise timing. Add the crunchy walnuts and it becomes a sweet flavor bomb. And don’t worry: A scoop of vanilla ice cream or a dollop of whipped cream is still welcome.

Ingredients for Caramel Apple Walnut Pie

• Double pastry crust: Use a store-bought pie crust, or make your own classic butter pie pastry.
• Tart apples: Bright green Granny Smiths are zingy and suitable for pies, as are sweet-tart Braeburn, Jonagold or Fuji apples. Keep an eye out for heirloom apple varieties labelled as baking apples—such as Northern Spy and Cortland—as they often boast nuanced, complex flavors. Mixing and matching is a good move too.
• Corn syrup: Corn syrup makes whipping up gooey caramel a breeze (it’s also an important ingredient in homemade hard candy). You’ll use light corn syrup in the apple filling and dark corn syrup to make the topping.
• Sugars: You’ll use regular granulated sugar to mix with the corn syrup and the apples, and brown sugar is used in combination with the dark corn syrup for the rich, nutty caramel.
• Butter: The pie filling contains salt but the topping does not, so you can use either salted or unsalted butter in the walnut caramel apple pie.
• Cornstarch: Cornstarch is one of the best thickeners for pies. When the apples cook, they release juices, which the cornstarch soaks up to make a rich, thick filling.
• Cinnamon: A cook can’t go wrong combining cinnamon with fruit—the partnership is so classic that it can be hard to imagine apple desserts without the sweet, fragrant spice. Different types of cinnamon, like Ceylon and cassia, would taste amazing in this recipe.
• Salt: A hint of salt balances sweet dishes, making them well-rounded rather than cloying. If you like the flavor of salted caramel, don’t hesitate to add a pinch of salt to the topping, especially if you’re using unsalted butter.
• Walnuts: Walnuts have a hint of a bitter edge, which makes them an excellent addition to a sweet dessert such as this one.

Directions

Step 1: Prep the pie crust

Preheat the oven to 425°F. Line a deep-dish, 9-inch pie plate with the bottom crust. Trim the crust so it’s even with the edge of the plate. Arrange the apples in the crust and set aside.

Step 2: Make the filling

In a small saucepan, combine the light corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until the butter melts and the sugar dissolves.

Pour the sauce over the apples.

Step 3: Top the pie

Roll out the remaining pastry dough to fit the top of the pie, and place it over the filling.

Trim, seal and flute the edges, and cut slits in the top.

Editor’s Tip: If the apple filling still feels hot, let it sit for a few minutes before adding the top crust. You don’t want the butter or fat in the top crust to melt before you pop the pie in the oven.

Step 4: Bake until bubbly

Bake the pie for 15 minutes, then reduce the heat to 325° and bake for 40 to 50 more minutes or until the crust is golden brown and the filling is bubbly. Cover the edges with foil during the last 15 minutes to prevent overbrowning if necessary.

Editor’s Tip: Covering the edges with foil will prevent overbrowning while the pie filling continues to cook.

Step 5: Make the topping

Meanwhile, in a small saucepan, combine the chopped walnuts, brown sugar, dark corn syrup and butter. Cook and stir over low heat until the butter is melted and the sugar is dissolved.

Step 6: Add the topping

Place the pie on a baking sheet and carefully pour the topping over the top crust. Bake for three to four minutes or until the caramel topping is bubbly. Cool the pie on a wire rack before slicing.

Caramel Apple Walnut Pie Variations

• Use different nuts: Caramel and apples are good with almost any kind of nut. Sliced almonds, hazelnuts, cashews or pecans instead of walnuts would work well. Pumpkin seeds work too!
• Don’t peel the apples: Apple peels are super healthy and add some color to pies. Plus, skipping the apple-peeling step makes the pie-making go even faster.
• Diversify the spice: In addition to the cinnamon, you could always add nutmeg, allspice, fresh or ground ginger, or a pinch of clove. You could even throw in some cardamom; it’ll become your new secret ingredient.

How to Store Caramel Apple Walnut Pie

Apple pie with walnuts and caramel is best stored in the refrigerator. Tightly cover the entire pie or cut it into slices and store them in an airtight container. The pie will last up to four days, but the crust will get softer after two days.

Can you freeze caramel apple walnut pie?

You can definitely freeze caramel apple pie, baked or unbaked. To freeze an unbaked pie, follow the recipe through Step 3, cover it tightly and store it in the freezer for up to three months. To bake the pie, go straight from the freezer to the oven, add 15 minutes to the baking time and then proceed with the recipe.

To freeze a baked walnut caramel apple pie, follow the recipe through Step 4. Tightly cover the cooled pie and store it in the freezer for up to three months. Allow the pie to thaw in the fridge overnight, then bake it in a 325° oven until warmed through (cover the edges if it’s getting too brown before the filling warms). Make the topping in Step 5 and finish baking in the oven until bubbly.

Caramel Apple Walnut Pie Tips

Should I buy whole walnuts for this recipe?

You can buy whole walnuts, but you don’t have to. Purchasing walnut pieces typically costs a little less money and saves time because you won’t need to do as much chopping. It’s a win-win!

How should you serve caramel apple walnut pie?

As you’d probably imagine, apple pie with walnuts and caramel is excellent with homemade vanilla ice cream or cinnamon ice cream. You can also serve it simply, with a splash of heavy cream poured over the top. Reheating the pie in a 350° oven before serving would be a nice touch too.