Ingredients
- 9 or 10-inch double pastry crust, prepared and rolled
- 6 to 8 medium Granny Smith apples, peeled and sliced
Sauce:
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 6 tablespoons sugar
- 6 tablespoons melted butter
- 2/3 cup light corn syrup
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Topping:
- 3/4 cup brown sugar
- 3 tablespoons flour
- 6 tablespoons light corn syrup
- 4 tablespoons softened butter
- 1/4 cup walnut halves
Directions
Preheat oven to 425 degrees F.
Place bottom crust in large deep-dish pie pan. Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits for steam. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By wendiluhoo
on November 20, 2012
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I made this pie soon after the episode and took it to a luncheon with our church - it was such a hit! I had someone ask me, "you made this and you hadn't even tried it yourself? That's pretty risky." I didn't think about it but it was a risk worth taking. I've made it several times for family dinners and everyone loves it. The taste reminds me of a caramel apple. It's yummy! Thank you Kendra!
By lovablemommy
Los Angeles, CA
on November 13, 2012
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This apple pie is delish! It does take some time to make and it is messy, but OMG it is so darn good! I made this pie 3 yrs ago...and couldn't find the recipe print out...so I knew it would still be here on the FoodNetwork! Like the others reviews, it is messy, but so worth every bite.....enjoy!
By jgetting
Boyertown, PA
on November 23, 2011
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This pie is a little bit of work, and a little bit of mess, but incredible. I make it every year for Thanksgiving, and the topping and sauce make it really something special. Definitely put a baking tray under your pie plate, and perhaps line that with aluminum foil. The sauce will drip down and make a mess. Also, watch out when eating what falls on that aluminum, my dad snitched some last year and lost a crown. It is still totally worth it, and I'm about to make this year's pie!
Read all 24 reviews