Preheat your oven to 350°F (175°C).

In a glass pie dish, combine the orange juice and honey. Warm it in the microwave for about 30 seconds or place it in the oven for a few minutes until the honey dissolves. Stir to combine and set aside.

Core the apples using a melon baller. Start from the stem end and remove the seeds and a bit of flesh, leaving the base intact. Peel a wide ring around the top opening (about a third of the way down).

In a small bowl, mash together the butter, brown sugar, and cinnamon. Stir in the chopped walnuts until evenly combined.

Stuff each apple with equal amounts of the walnut mixture.

Place the apples in the prepared pie dish. Spoon some of the honey-orange mixture over the tops to moisten the peeled area.

Bake for 45 minutes, or until the apples are tender and soft when pressed gently.