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Caramel Apple Walnut Pie with Streusel Topping

Prep Time: 30 minutes
Cook Time: 1 hour
Rest Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 8 - 10 slices
Course: Dessert
Cuisine: American
A caramel apple with nuts but in a flaky and warm pie!
5 from 1 vote
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Author: Christina

Ingredients 

Homemade Pie Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 1/4 cup unsalted butter cold, cubed
  • 1/3 cup vegetable shortening
  • 3 - 6 tablespoons ice cold water
  • optional - 9-inch store-bought pie crust

Walnut Streusel Topping

  • 3/4 cup walnuts chopped, toasted
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter cold, cubed

Apple Filling

  • 6 cups of sliced apples Granny Smith, Honeycrisp, or Pink Lady - peeled, cored, and sliced 1/4 in. thick (about 6 -7 apples).
  • 2 tablespoons lemon juice 1 lemon
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 3/4 teaspoon ground nutmeg
  • 1 1/2 tablespoons ground cinnamon
  • 3/4 cup walnuts chopped, toasted

Caramel Sauce

  • 1/2 cup sugar
  • 3 tablespoons unsalted butter cubed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • optional - 3/4 cup store-bought caramel sauce

Equipment Needed

  • 9- inch pie dish
  • Stand mixer
  • Food processor or only a mixer

Instructions

  • Homemade Pie Crust
  • Combine the flour and salt in the mixer.
  • Add the cubed, cold unsalted butter and vegetable shortening. Mix the ingredients on the lowest speed for about 60 - 90 seconds until it is crumbly and resembles a coarse meal. Do not overmix. If there are chunks of fat, that is okay and preferred.
  • Add one tablespoon of ice-cold water at a time until the dough begins to come together in a large ball. I usually need 5 - 6 tablespoons.
  • Transfer the dough to a floured surface. Using floured hands, mold the dough into a 1-inch disk and flatten the top. If the dough feels dry or crumbly, dip your fingers in ice-cold water to mold the dough. If the dough feels sticky, sprinkle flour and mold the dough.
  • Tightly wrap the pie dough in plastic and chill it in the refrigerator for one hour (and up to three days). While the dough rests, you can toast walnuts, make the caramel sauce, and streusel topping.
  • When you are ready to roll the dough and par-bake the pie crust, preheat the oven to 375° F.
  • On a floured surface, roll the dough into a 12-inch circle, 1/8-inch thick, to fit a 9-inch pie dish. See my notes below if you are running into complications with your dough.
  • Use your rolling pin to help transfer the pie crust to the pie dish. Place the rolling pin on one end of the circle. Then carefully place the dough onto the rolling pin and gently roll the dough along the rolling pin toward the other end of the circle. Quickly and carefully, pick the rolling pin of dough up and roll it back out over the top of the pie dish. Cover with plastic wrap and chill in the refrigerator until you are ready to bake. If the dough feels like it's getting too warm, I place it in the refrigerator to rest and chill again before trimming and fluting the edges. It makes this process easier.
  • If needed, trim the edges with a knife. Then flute or crimple the edges with a fork if you desire. Lightly fork the bottom of the pie crust. Place a sheet of foil or parchment paper on the bottom of the crust and add your baking weights i.e., dried beans or ceramic beads.
  • Partially bake the pie crust for 20 - 25 minutes until it is lightly golden brown. Set aside.
  • Prepare Walnuts
  • Preheat oven to 325°F degrees.
  • Chop walnuts until you have measured 1 1/2 cups of chopped walnuts. Place on a baking sheet and toast the chopped walnuts for 5 -7 minutes until lightly golden brown.
  • Cool the chopped walnuts to room temperature. Separate them in half - 3/4 cups for the apple filling and 3/4 cups for the walnut streusel topping.
  • Caramel Sauce
  • Warm the heavy cream, salt, and vanilla extract in a small saucepan. Keep warm on low heat.
  • Place a separate stainless steel medium saucepan over medium heat. When the saucepan is hot, slowly sprinkle the sugar over the pan. When the sugar crystals start to melt, slowly add more until all of the sugar is dissolved. Once the caramel turns a golden amber color, turn off the heat. The sugar will continue to cook and darken.
  • Slowly whisk in the heavy cream, salt, and vanilla extract mixture. When you add the cream, it will create a reaction with the sugar, so be careful. Turn the heat on medium-low to help dissolve the sugar.
  • Once the sugar is fully dissolved, whisk the butter into the sauce until the caramel is silky smooth.
  • Remove the caramel from the heat and let it cool to room temperature. You should have 3/4 cup of caramel sauce. Separate the caramel into 1/2 cup and 1/4 cup for different purposes. Set aside.
  • Walnut Streusel Topping
  • Mix the flour, sugar, brown sugar, ground cinnamon, and salt in a food processor (or stand mixer with a paddle attachment).
  • Add the cubed, cold unsalted butter to the mixture. Pulse (mix) 3 - 5 times until the mixture slightly clumps together. Big clumps are okay!
  • Gently stir in the toasted, chopped walnuts.
  • Place the streusel in an airtight container and chill until ready to use. When the streusel is cold, it is easy to break apart the larger clumps.
  • Apple Pie Filling
  • Preheat the oven to 350° F (to prepare for baking the apple pie).
  • Pour the lemon juice into a bowl large enough for the apple slices. Peel, core, and slice the apples 1/4-inch thick.
  • Add apple slices to the bowl and toss with the lemon juice.
  • Whisk the cornstarch, sugar, ground nutmeg, and ground cinnamon together in a small bowl.
  • Add the dry mix into the bowl of apples and toss until the apples are coated.
  • Add 1/2 cup of caramel sauce and 3/4 cup of toasted walnuts. Toss until the apples are completely coated in the caramel sauce.
  • Bake the Caramel Apple Walnut Pie with Streusel Topping
  • Pour apple filling into the par-baked pie crust. Create an even layer with a small mound of apples in the center. Try evenly distributing the chopped walnuts and get every last drop of caramel sauce!
  • Cover the apple pie with streusel. Again, evenly distributing it.
  • Place the apple pie in the oven and bake at 350° F for 50 - 60 minutes until the streusel topping and edges of the pie crust are golden brown delicious. Check at 50 minutes, but my pie bakes well for 60 minutes.
  • Allow the apple pie to cool to room temperature or slightly warm. If you desire, dust the pie with powdered sugar, but definitely drizzle the remaining 1/4 cup of caramel sauce on top. Cut a slice and enjoy!

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Notes

Tips for Making Homemade Pie Dough

  • Keep everything cold until you bake the pie crust! That includes the mixing bowl, dry ingredients, fat, and water. I like to measure the dry ingredients, add them to the mixing bowl, and then chill them in the refrigerator before mixing them. Furthermore, keep the pie dough cold before rolling and molding the edges. 
  • If the pie dough is falling apart or crumbling when rolling, the fats are worked in too much. Do not worry. The pie dough can still be saved. Sprinkle more water and flour onto the dough and gently work it in with your fingers. If the dough does not feel cold, refrigerate it for up to 30 minutes and try rolling it out again.
  • If the edges of the pie crust are cracking as you roll it out, dip your fingers in ice-cold water and meld the edges back together.
  • A glass pie dish is the best because it helps conduct heat evenly, allowing the crust's bottom to bake thoroughly. It also lets you see if the crust's sides and base have turned golden brown.

Measuring the Chopped Nuts Properly

  • When a recipe calls for a measurement of "chopped nuts" (like this one) - it means you need to measure chopped nuts. If you measure the nuts and then chop them, you will lose their volume, and the measurement will inaccurate. This also applies to the sliced apples in this recipe.

Can I Use a Different Nut or Make it Nut-Free?

  • Yes, to both! You do not need to make any adjustments to the recipe. Either omit the nuts or make sure you still chop and toast the nuts.

What Can I Make Ahead of Time?

  • You can make and store the pie dough, caramel sauce, and streusel in an airtight container for up to three days in the refrigerator.
  • The toasted walnuts can be stored at room temperature in an airtight container.
  • A par-baked pie crust can be stored in an airtight container or bag at room temperature for up to three days.
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