Somebody told me (not too long ago) that I am baking too many pies… well, could be. But let’s be honest, the term »too many pies« does not really exist in my vocabulary. Pies are great and normally easy to make. That’s why they should be baked as often as possible! Right?! I think millions of pies will be baked for Thanksgiving this year (in the US alone) – stuff like this delicious Salted Caramel Walnut Pie. That can’t be something wrong, right?! ;P

You might have noticed that I’m a huge fan of American bakes. The baking books I published are proof of that on hundreds of pages. :P This is why we bake a lot of pies in autumn, even though we do not really celebrate Thanksgiving, for example. We just love pies. Pumpkin Pies, Sweet Potato Pies, or something with walnuts like the one here. D-E-L-I-S-H! ;)
Whenever you use nuts for baking or cooking – especially walnuts – you always get a nice bake/dish that tastes great. Cakes, cookies, pies – they are all better when made with nuts! Walnuts, in particular, are very easy to work with. You get them already shelled in stores, ready to use immediately, no fuss and very convenient. Can you ask for more?! ;)


In fall and winter, we almost always have a small bowl of walnuts somewhere in the kitchen or in the living room. They are perfect as a small snack. Much better than potato chips or other stuff like that. :P Though, I have to admit that most of the nuts we buy, end up in baked goods. All year round. My walnut pie is a very good example of that. It tastes good any day of the year. This is not only because of the California walnuts**, but also because of the delicious salted caramel that has been added to the pie.
Perhaps I should issue a small warning here. Although the pie contains healthy walnuts, with lots of vitamins and everything, you should only treat yourself to a small piece for dessert. The salted caramel makes the pie quite rich. So it’s probably better to enjoy a smaller piece? The pie will keep in the refrigerator for quite a while, so you can enjoy it for quite some time. Or simply share it with family and friends, as is customary on Thanksgiving. A problem shared is a problem halved… or so they say, right? ;)
As already mentioned, walnuts are extremely versatile. A good example of this are our Walnut Chocolate Chip Cookies. They are simple to prepare and truly delicious. Alternatively, how about muffins? Our simple Banana Walnut Muffins are delicious and the perfect travel companion. So good!
INGREDIENTS / ZUTATEN
For the base:
7 oz. (200g) all-purpose flour
1/2 tsp. salt
1/2 cup (120g) very cold butter
2-3 tbsp. ice water
For the salted caramel sauce:
1 cup (200g) sugar
1/2 cup (120ml) water, divided
1/2 cup (120ml) heavy cream
1/3 cup (80g) butter
flaky sea salt to your liking
For the filling:
7 oz. (200g) walnuts, chopped
2 medium eggs
2 medium egg yolks
1/4 cup (60ml) maple syrup
2 tbsp. all-purpose flour
Für den Teig:
200g Mehl (Type 405)
1/2 TL Salz
120g sehr kalte Butter
2-3 EL kaltes Wasser
Für die Salzkaramellsoße:
200g Zucker
120ml Wasser, aufgeteilt
120ml Schlagsahne
80g Butter
Meersalzflocken nach Belieben
Für die Füllung:
200g Walnüsse, gehackt
2 Eier (M)
2 Eigelb (M)
60ml Ahornsirup
2 EL Mehl (Type 405)

DIRECTIONS / ZUBEREITUNG
1. Add the water and an ice cube to a small glass so it can cool down. Set aside. Add the flour, cold butter in small pieces, and salt to a large bowl and mix. Cut the butter with a pastry blender into pea-size pieces. Add 1-2 tbsp. of the ice water and rub everything between your fingers until the dough starts coming together. Add some more water if necessary. You should work quick, so the dough does not get too warm. Wrap in plastic wrap and place in the fridge for about 40 minutes.
2. While the dough is cooling, toast the walnuts. Preheat the oven to 350°F (180°C). Place the walnuts on a baking sheet lined with baking parchment and toast for about 10-12 minutes until fragrant but not burned. Take out off the oven, remove from the baking sheet and let cool down. Chop coarsely and set aside.
3. Lightly grease a pie dish* (23cm) and set aside. Roll out the dough on a floured surface slightly larger than the pie dish. Transfer, press to the bottom and sides and cut off excess dough on the edges. Use leftover dough to make some decorations if you like. Place in the fridge until needed.
4. For the salted caramel, add the sugar and 1/4 cup (60ml) of the water to a saucepan and heat up. Bring to a boil without stirring the sugar-water mixture. Cook until the sugar starts to get some color and turns golden. Takes about 5-8 minutes. Reduce the heat and add the butter, stir until melted completely. Be careful, the caramel tends to bubble up a lot. Add the heavy cream and stir as well (be careful here as well). Add the remaining 1/4 cup (60ml) of water and mix in. Bring to a boil once more and stir until smooth, then remove from the heat, add the sea salt and let cool down for about 15-20 minutes.
5. Preheat the oven to 350°F (180°C). Add the eggs and egg yolks to a large bowl and whisk until foamy. Add the maple syrup and mix in. Next, add the caramel sauce and mix in. Add the flour and mix until well combined. Fold in the chopped walnuts and transfer to the prepared pie crust. If you made some decorations, place them on top and bake for about 30-35 minutes. The filling should be set and the edges golden brown. Take out of the oven and let cool down completely. Serve with maple whipped cream or ice cream.
1. Das Wasser mit einem Eiswürfel in ein kleines Glas geben, damit das Wasser herunterkühlen kann. Das Mehl mit dem Salz in einer großen Schüssel vermischen und dann die kalte Butter in kleinen Stücken dazugeben. Die Butter etwas im Mehl schwenken und mit einem Teigmischer oder Messer in kleine, erbsengroße Stücke schneiden. 1-2 Esslöffel Eiswasser dazugeben und mit den Fingern in die Butter-Mehl-Brösel reiben, bis der Teig langsam anfängt sich zu verbinden, ggf. noch etwas mehr Wasser dazugeben. Je schneller man hier arbeitet, umso besser für den Teig. In Klarsichtfolie einschlagen und für mindestens 40 Minuten in den Kühlschrank legen.
2. Während der Teig kühlt, die Walnüsse anrösten. Dafür den Ofen auf 180°C (350°F) Ober-/Unterhitze aufheizen. Die Walnüsse auf ein Backblech mit Backpapier legen und dann für etwa 10-12 Minuten anrösten. Sie sollten duften, aber nicht anbrennen. Aus dem Ofen nehmen, vom Blech entfernen, abkühlen lassen und dann grob hacken.
3. Eine 23cm Pieform* leicht einfetten und zur Seite stellen. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen, dann in die Form legen und am Boden und den Seiten festdrücken. Überlappenden Teig abschneiden und ggf. zur Dekoration verwenden. Bis zur weiteren Verwendung in den Kühlschrank stellen.
4. Für die Salzkaramellsoße den Zucker und die Hälfte des Wassers (60ml) in einen kleinen Topf geben und erhitzen. Die Mischung ohne Rühren zum Kochen bringen und so lange köcheln lassen, bis sich der Zucker aufgelöst hat und anfängt Farbe zu bekommen – dauert etwa 5-8 Minuten. Sobald der Zucker bernsteinfarben ist, die Hitzezufuhr reduzieren und die Butter dazugeben und unterrühren. Vorsicht – das Karamell blubbert hier stark auf. So lange rühren, bis die Butter komplett geschmolzen ist. Die Sahne zugeben und ebenfalls unterrühren (auch hier blubbert es noch einmal, also Vorsicht). Das restliche Wasser (60ml) dazugeben und unter ständigem rühren noch einmal aufkochen lassen. Es sollte eine glatte, dunkle, dickflüssige Karamellsoße entstanden sein. Vom Herd nehmen, Meersalzflocken dazugeben und etwa 15-20 Minuten abkühlen lassen.
5. Den Ofen auf 180°C (350°C) Ober-/Unterhitze vorheizen. Die Eier und das Eigelb in eine große Schüssel geben und kurz aufschlagen, bis alles leicht schaumig ist. Ahornsirup zugeben und unterrühren. Karamellsoße zugeben und unterrühren. Das Mehl darüberstreuen und dann gut unterrühren. Die gehackten Walnüsse unterheben und dann die Mischung in die vorbereitete Form schütten. Je nach Belieben dekorieren und dann für etwa 30-35 Minuten backen. Die Füllung sollte gestockt haben und die Ränder eine goldene Farbe bekommen haben. Aus dem Ofen nehmen und komplett abkühlen lassen. Mit etwas Ahornsirup-Schlagsahne oder Eis servieren.

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Here is a version of the recipe you can print easily.
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Salted Caramel Walnut Pie
- Prep Time: 00:45
- Cook Time: 00:35
- Total Time: 02:00
- Yield: 1
- Category: Pies
- Cuisine: International
- Diet: Vegetarian
Description
This is a delicious Walnut Pie with Salted Caramel. The perfect pie for your Thanksgiving dinner with family and friends… or any other day of the year, tbh.
Ingredients
For the base:
7 oz. (200g) all-purpose flour
1/2 tsp. salt
1/2 cup (120g) very cold butter
2-3 tbsp. ice water
For the salted caramel sauce:
1 cup (200g) sugar
1/2 cup (120ml) water, divided
1/2 cup (120ml) heavy cream
1/3 cup (80g) butter
flaky sea salt to your liking
For the filling:
7 oz. (200g) walnuts, chopped
2 medium eggs
2 medium egg yolks
1/4 cup (60ml) maple syrup
2 tbsp. all-purpose flour
Instructions
1. Add the water and an ice cube to a small glass so it can cool down. Set aside. Add the flour, cold butter in small pieces, and salt to a large bowl and mix. Cut the butter with a pastry blender into pea-size pieces. Add 1-2 tbsp. of the ice water and rub everything between your fingers until the dough starts coming together. Add some more water if necessary. You should work quick, so the dough does not get too warm. Wrap in plastic wrap and place in the fridge for about 40 minutes.
2. While the dough is cooling, toast the walnuts. Preheat the oven to 350°F (180°C). Place the walnuts on a baking sheet lined with baking parchment and toast for about 10-12 minutes until fragrant but not burned. Take out off the oven, remove from the baking sheet and let cool down. Chop coarsely and set aside.
3. Lightly grease a pie dish* (23cm) and set aside. Roll out the dough on a floured surface slightly larger than the pie dish. Transfer, press to the bottom and sides and cut off excess dough on the edges. Use leftover dough to make some decorations if you like. Place in the fridge until needed.
4. For the salted caramel, add the sugar and 1/4 cup (60ml) of the water to a saucepan and heat up. Bring to a boil without stirring the sugar-water mixture. Cook until the sugar starts to get some color and turns golden. Takes about 5-8 minutes. Reduce the heat and add the butter, stir until melted completely. Be careful, the caramel tends to bubble up a lot. Add the heavy cream and stir as well (be careful here as well). Add the remaining 1/4 cup (60ml) of water and mix in. Bring to a boil once more and stir until smooth, then remove from the heat, add the sea salt and let cool down for about 15-20 minutes.
5. Preheat the oven to 350°F (180°C). Add the eggs and egg yolks to a large bowl and whisk until foamy. Add the maple syrup and mix in. Next, add the caramel sauce and mix in. Add the flour and mix until well combined. Fold in the chopped walnuts and transfer to the prepared pie crust. If you made some decorations, place them on top and bake for about 30-35 minutes. The filling should be set and the edges golden brown. Take out of the oven and let cool down completely. Serve with maple whipped cream or ice cream.
Notes
Get your bake on!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
**I have partnered with www.walnuss.de to bring you this delicious pie. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
Hey ho,
das sieht so so lecker aus!
Wird auf jeden Fall mal getestet!!
Liebe Grüße
Marijke
Vielen Dank! Dann wünsche ich viel Spass beim Nachbacken!
LG, Marc