Tuesday, November 23, 2010


While everyone is perfecting their pumpkin pie recipes for Thanksgiving, we thought that we would take a different approach this year. We've decided to ditch the gourd altogether and pay respect to our other favorite Fall filling; the apple. As if we haven't already screwed with tradition enough, we decided to add some caramel and walnuts into the mix. If you're a traditionalist (no shame) and can't bid adieu to the orange guy just yet, this pie tastes just as great any day of the year.

Caramel Apple & Walnut Pie

8 Apples (we used gala) peeled, cored, and cubed
1 cup walnuts
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/4 cup water
3 tbs four
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1/2 tsp salt
Double pie crust (we used store bought dough)

Preheat oven to 425. Line the bottom of a deep pie dish with pie crust. Add butter to a medium sauce pan. Once butter is melted, add flour and stir until a thick paste forms. Stir in water, both sugars, vanilla, cinnamon, nutmeg, and salt. Bring mixture to a boil. Turn heat to low and allow to simmer, stirring occasionally. In a large bowl, coat apples and walnuts with caramel mixture. Transfer filling to pie crust. Cover with second crust and crimp edges to seal. Make a few small slits on the top to vent. Bake at preheated temperature for 15 minutes. Reduce oven temperature to 350 and bake for 40-45 minutes.

Note: Be sure to place a baking sheet under the pie as it cooks. The caramel filling tends to overflow.

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