Skillet Apple Walnut Pie with Bourbon Caramel Sauce

As beautiful as it is delicious, this apple pie is made in an enameled cast iron skillet to ensure the crust and filling are baked to perfection. It easily goes from oven to table for elegant serving, and is just as tasty served warm or at room temperature. Just be sure to serve the pie with the bourbon caramel sauce brushed or drizzled over the top, plus plenty more on the side.

Apple Pie

1 sheet frozen puff pastry, thawed

2 cups chopped walnuts, toasted, divided

1/2 cup sugar

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

2 tablespoons unsalted butter, melted

5-6 large apples, thinly sliced

2 tablespoons lemon juice

1 egg, beaten with 2 tablespoons water

Bourbon Caramel Sauce

1/2 cup sugar

3 tablespoons water

3 tablespoons unsalted butter

1/4 cup heavy cream, room temperature

3 tablespoons bourbon

1 tsp vanilla extract

Pinch of sea salt

For the pie: 

Preheat the oven to 425°F. Roll out the puff pastry on a lightly floured surface to a 15x15 inch rectangle. Transfer the pastry to a skillet, gently pressing into the bottom and up the sides of the pan. Refrigerate skillet while preparing the filling.

Place 1 1/2 cups walnuts, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process until the walnuts are finely ground. Add the eggs, vanilla, cinnamon and melted butter and process until the mixture is combined.

In a large mixing bowl, toss the apple slices with the lemon juice. Pour the walnut filling into the center of the puff pastry, and spread evenly. Arrange the apple slices, packing them in tightly, on top of the filling in two layers overlapping slightly to create a circular pattern. Fold the excess puff pastry back over the rim, crimping the edges to form a crust. Press the pastry crust down lightly into the edge of the pan to be sure it doesn’t shrink during baking. Brush pastry crust with egg wash.

Place skillet in preheated oven and bake until the pastry is golden brown and apples are tender, about 40 minutes. Sprinkle with the remaining 1/2 cup chopped toasted walnuts, and allow pie to rest 10 minutes before slicing.

For the caramel sauce:

While the pie is baking, make the caramel sauce. Place sugar and water in a medium saucepan over medium-high heat. Whisk until sugar dissolves, about 2 minutes, taking care to ensure that sugar does not splash up the sides of the pan.

Bring mixture to a boil without stirring and cook for about 7-10 minutes until the sugar is a deep caramel brown color. Immediately remove saucepan from the heat and whisk in butter and cream. Caution as mixture may bubble up. Place pan back over low heat and continue whisking until caramel is smooth. Add bourbon, vanilla and pinch of salt, and continue whisking until the mixture has slightly thickened, about an additional 3-5 minutes.