Caramel Apple Walnut Pie

For this caramel apple walnut pie, I use a 26 cm diameter metal ring that we need to grease with a piece of butter.

Knead the dough, then roll out the dough with a rolling pin to obtain a thickness of 3 mm and a surface wide enough. Don’t forget to flour the working area.

Flour the top of the dough before winding it around the rolling pin and place it softly on the metal ring.

Push the dough to the bottom, and make an 1 cm edge all around by pressing the dough onto the metal ring.

With a rolling pin, remove the surplus of dough.

Straighten the edge by pinching the dough with your fingers against the metal ring. Slide your nail all around to ease the unmoulding after the baking.

Place the dough in a refrigerator for about 1 hour, then cover the dough with a baking sheet then filling it with ceramic balls or peas.

Bake the pie for 15 min in a 200°C preheated oven.

Peel 3 apples, remove the center, then cut them in pieces not too small.

Grind the nuts in a container.

Melt the butter in a pan, add the apple pieces and the brown sugar. Mix everything and let it cook for 5 min. After, remove from the heat source and leave it aside.

In a pan, pour the liquid cream, add the salted butter and boil the whole. Then leave it aside.

Now for the caramel, heat a pan, add some sugar and melt it and take some color. Keep heating the sugar until all of it is melted.

Pour the cream still hot on the caramel while whisking.

Away from the heating source, add the ground nuts, mix with a spatula before pouring the mixture on the apples. Then, mix softly.

Fill the baked dough, make a rose on the top of the pie with the last cut apple.

Finish by baking the caramel apple walnut pie in a 180°C oven for 20 min. After, place the pie on a metal grid in order to have an efficient cooling.