This Caramel Apple Pie is the perfect gluten free + paleo dessert to add to your holiday table! So flavorful + delicious, it’ll soon be a family favorite!
- 2 eggs
- 1/3 cup ghee (refined coconut oil or butter works)
- 1 cup blanched almond flour
- 1/2 teaspoon sea salt
- Apple filling:
- 5 Macintosh apples, peeled and thinly sliced
- 1 cup coconut cream
- 1 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- splash vanilla extract
- Preheat oven to 350F.
- First, make the crust. Whisk together one egg, ghee (coconut oil or butter works), sea salt, and almond flour.
- Chill in the fridge for 10-20 minutes.
- Press the crust into the pie pan.
- Once you get the crust molded as you want (sometimes damp hands are the best for this), beat the second egg in a bowl and brush the inside and edges of the pie with it.
- Bake the crust for 10 minutes.
- While the crust is baking, peel and slice the apples. You want to make thinner apple slices.
- Bring a small pot of water to a boil and steam the apple slices for about 3 – 5 minutes, stirring frequently. I’m someone that like their apple pie pretty mushy (in the best way), so if you like a crunchier apple pie, you can skip this step.
- When the apples are done steaming, transfer to a colander lined with a clean, thin dishtowel to soak up excess liquid.
- In a separate pot, bring the coconut milk and coconut sugar to a boil.
- Once it’s boiling, turn down the heat and keep it simmering, whisking frequently.
- After about 10 minutes, the coconut mixture should look caramel-y and delicious.
- Add the cinnamon, vanilla, and sea salt.
- Pour about 1/3 a cup of the caramel mixture (just eyeball it) into a large bowl.
- Use the dishtowel to press out any excess water from the apples and transfer them to the large bowl with the caramel.
- Toss the apples so they’re coated.
- Arrange the apples in the center of the pie crust. I tried to make them as pretty as possible, but feel free to just dump them and spread out without thinking of aesthetics.
- Pour the remaining caramel from the saucepan on top of the apples and bake for 30 minutes.
- If you eat the pie immediately out of the oven, or shortly thereafter, the caramel may be a bit liquid-y.
- I got the best results when I waited an hour or more after it was finished baking so the caramel could set and congeal.
- Top with vanilla ice cream, whip cream, whatever you like!
NOTE: I’ve used a pie dish and a pie pan for this my pie recipes and the pie pan just comes out better than the pie dish. I don’t know if it has something to do with the non-stick nature of the pie pan, or the bottom that you can just push through and then easily slice and serve. But, just thought it was worth nothing 🙂
Serving (1 slice): Calories 344; Fat 18.7g (Sat 12.2g); Protein 3.2g; Carb 46g (net carb 41.4g); Fiber 4.6g; Sodium 257mg