CARAMEL APPLE WALNUT PIE
Loaded with lots of tender apples and adorned with a nutty caramel topping, this pleasing pie recipe is always a hit with old and young alike. -Winifred Eckerle, Gering, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 462 calories, Fat 22g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 337mg sodium, Carbohydrate 66g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL APPLE WALNUT PIE
Apples in a sweet, creamy base are topped with a walnut crumble and baked until apples are tender and topping is golden brown.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 57 g, Cholesterol 40.4 mg, Fat 25.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 10.5 g, Sodium 277.2 mg, Sugar 39.7 g
CARAMEL NUT TART
Steps:
- Make the tart dough: Whisk together the flour, sugar, cinnamon, nutmeg and salt. Add the cut up pieces of butter and use a pastry cutter to cut into the flour mixture until the butter pieces are no bigger than a pea. (You can use a food processor for this if you want.) Sprinkle with vanilla and add 3 tablespoons of ice water. Use a fork to work the water and vanilla into the dough. (You can use a food processor.) Add up to a tablespoon more of ice water, just enough so that the dough easily sticks together when you pinch it with your fingers. Form the dough into a ball, kneading once or twice if necessary, and flatten into a disk. Wrap the dough disk in plastic and chill for 1 hour.
- Pre-bake the crust: Bake the crust at 375°F for 20 minutes, piercing the bottom with fork if bubbles form. Transfer to a rack to cool.
Nutrition Facts : Calories 502 kcal, Carbohydrate 49 g, Cholesterol 48 mg, Fiber 3 g, Protein 6 g, SaturatedFat 12 g, Sodium 88 mg, Sugar 31 g, Fat 33 g, ServingSize Serves 10, UnsaturatedFat 0 g
SALTED CARAMEL WALNUT TART
It took me a while to figure out a way to convert one of my favorite ice cream flavors into a pie-one of my favorite desserts. The result took quite a few tries, but in the end, it was so worth it. -Ruth Ealy, Plain City, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool., Unroll crust into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 17g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 238mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
BROWNIE CARAMEL WALNUT PIE
Brownies, Caramel and Walnuts all wrapped up in one is a slice of heaven on a plate. Uber rich and decadent, every sweet tooth will ask for the recipe!! *WARNING-You will go experience eurphoria/nirvana after having one bite!!* Quick and easy! Great with a scoop of vanilla ice cream!!
Provided by Wicked Creations
Categories Dessert
Time 50m
Yield 1 9, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Brush 2 tbsp of melted butter onto pie crust, moistening crust.
- Sprinkle nuts into pie shell.
- In a bowl, melt caramels with 2/3 cup condensed milk in microwave on high one 1 minute increments, stirring after each as to not to burn until fully melted.
- Pour caramel sauce over walnuts, completely covering.
- In bowl, combine egg,remaining butter and remaining condensed milk; mix well.
- Melt chocolate chips in microwave on High on 1 minute increments, stirring each time until fully melted and slighlty cool.
- Stir in chocolate into dairy mixture very throughly.
- Pour mixture over caramel layer.
- Bake 35 minutes or until center is set(dip tester into brownie layer and only a few moist crumbs should cling to tester).
- Cool.
- Serve warm
- Footnotes.
- *can sub any nut. **can sub for shortbread pie crust *** Slightly cool melted chocolate for about 1 minute, so when adding to mixture, you do not "cook" the egg in the mixture!
Nutrition Facts : Calories 637.2, Fat 33.7, SaturatedFat 13.2, Cholesterol 57.1, Sodium 357.8, Carbohydrate 81.1, Fiber 2.5, Sugar 66.9, Protein 9.8
CARAMEL-WALNUT PIE
No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 7
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.
BROWNIE CARAMEL WALNUT PIE
Make and share this Brownie Caramel Walnut Pie recipe from Food.com.
Provided by Carol Cooper
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Sprinkle nuts into pie shell.
- In small saucepan, over low heat, melt caramels with 2/3 cup condensed milk.
- Spoon over walnuts.
- In bowl, combine egg, margarine and remaining milk; mix well.
- Stir in melted chips.
- Pour mixture over caramel layer.
- Bake 35 minutes or until center is set. Cool.
- Serve warm or chilled.
- Refrigerate leftovers.
Nutrition Facts : Calories 553.7, Fat 28.4, SaturatedFat 10.1, Cholesterol 45.1, Sodium 286.2, Carbohydrate 71.2, Fiber 2.6, Sugar 55.4, Protein 9.3
CARAMEL PIE
Steps:
- In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
- Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
CARAMEL APPLE WALNUT BROWNIE PIE
Dense and moist, this decadent pie is a chocolate lovers dream! It's rich in chocolate flavor. There is gooey caramel and slices of warm apples in every bite. We can see why Nancy won first place at her county festival. This is a delicious pie.
Provided by Nancy A.
Categories Pies
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with baking spray. Set aside.
- 2. In large bowl of an electric mixer, beat butter until creamy. Gradually add sugar, beating until and fluffy.
- 3. Add melted chocolate and eggs, beat until incorporated.
- 4. Add in flour and salt. Slowly add in milk and vanilla,. Beat incorporating into mixture.
- 5. With a wooden spoon, fold in thinly sliced apple, 1/3 cup caramel topping, and 1/2 cup chopped walnuts.
- 6. Pour mixture into prepared pie plate. Bake 40-45 minutes, or until when a toothpick inserted in pie comes out clean. Cool slightly.
- 7. For topping: Arrange slices of small apple on top of pie, fanning out, and sprinkle 1/2 cup chopped walnuts over top. Pour 1/3 cup caramel topping over apple slices and top of pie.
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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