Caramel Apple Walnut Pie

• Pastry for double-crust pie (9 inches)
• 6 cups thinly sliced peeled tart apples
• 1/3 cup light corn syrup
• 1/4 cup sugar
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup finely chopped walnuts
• 1/4 cup packed brown sugar
• 3 tablespoons dark corn syrup
• 2 tablespoons butter

1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside.
2. 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.
3. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top.
4. Bake at 425u0b0 for 15 minutes. Reduce heat to 325u0b0. 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.
5. Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved.
6. Place pie on a
7. . Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.

pastry, tart apples, light corn syrup, sugar, butter, cornstarch, ground cinnamon, salt, walnuts, brown sugar, corn syrup, butter

Taken from www.tasteofhome.com/recipes/caramel-apple-walnut-pie/ (may not work)