Prep 45 mins
Cook 1 hr 7 mins
This is a pie made in honor of Johnny Appleseed Day. It is a caramel-nut apple pie that packs a punch of flavor.
- 2 store-bought 9-inch deep dish pie crusts
- 6 golden delicious apples, peeled, cored, and sliced
- 1⁄3 cup packed light brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest, finely grated
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon ground cinnamon
Caramel nut topping
- 1⁄3 cup heavy cream
- 1⁄4 cup packed light brown sugar
- 1 tablespoon butter
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup chopped walnuts
- Heat the oven to 400 degrees F. Place one of the piecrusts in a 9-inch deep-dish pie plate, letting it drape oveer the edges.
- Combine the pie filling ingredients in a large bowl, mixing well. Spoon the pie filling into the crust. Using a pastry brush and a small amount of water, moisten the edge of the bottom crust. Add the top crust, pressing them together to seal, and mold the edge to stand upright.
- Poke several holes in the top crust. Bake the pie on a baking sheet in the center of the oven for 30 minutes. Reduce the oven temperature to 375 degrees F, loosely cover the pie with aluminum foil, and continue baking for another 30 minutes.
- Meanwhile combine the cream and brown sugar in a small saucepan. Heat to boil, then boil for 15 seconds more. Remove the mixture from the heat, whisk in the butter and vanilla extract, and set it aside.
- Remove the pie from the oven and increase the temperature to 425 degrees F. With a paring knife, poke several holes just inside the edge of the crust. Spoon the caramel sauce over the pie, spreading the sauce with the back of the spoon. (Some of the sauce will run down the crust into the holes).
- Sprinkle the nuts on top, then return the pie to the oven and bake for 7 minutes more, until the caramel bubbles. Allow the pie to cool for at least one hour before serving.