Gluten-Free Dairy-Free Salted Caramel Apple Pie

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Live a healthy lifestyle with pie!

This decadent gluten-free, grain-free, dairy-free, egg-free, and easily nut-free Salted Caramel Apple Pie is brought from Kim of Cook It Allergy Free. Learning how to eliminate allergies and substitute other ingredients in everyday cooking can be slightly overwhelming, especially when you are first starting out. Cook It Allergy Free helps families find a way to enjoy food while dealing with food allergies. Join Kim’s family journey through gluten-free and allergy-free cooking on Twitter for more information and recipes.

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Gluten-Free Dairy-Free Salted Caramel Apple Pie

With the potential of being completely allergy-free, this scrumptious apple pie is perfect for the whole family.
Yield 8 people
Serving Size 1 slice
Course Dessert
Cuisine Universal


Pie Crust Ingredients

  • 2 cups almond meal
  • 2 to 3 tablespoons coconut oil melted or butter, meleted or Earth Balance Vegan butter, melted
  • 1 tablespoon maple syrup preferably grade B
  • 1/2 cup sucanat or coconut palm sugar
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon

Salted Caramel Sauce Ingredients

  • 1/2 cup coconut milk canned - full fat
  • 2 tablespoons coconut oil
  • 3/4 cup sucanat or coconut palm sugar
  • 2 tablespoons maple syrup grade B if possible
  • 1/4 teaspoons sea salt
  • 1 teaspoon vanilla extract

Filling Ingredients

  • 4 apples such as Fuji (or for tarter pie, Granny Smith), peeled, cored, and thinly sliced
  • 2 lemons juiced
  • 1/4 cup light brown sugar or coconut palm sugar for a healthier alternative
  • 1 tablespoon cinnamon
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla extract


Pie Crust

  • Combine all of the ingredients in bowl. With fingertips, press the dough into n 9-inch glass pie plate or tart pan. Dough should be a bit sticky. Try and bring crust up sides gently. Bake the crust at 350 degrees F for 15 minutes. Allow to cool before adding the filling. (For NUT-FREE pie crust see **NOTE** at bottom of recipe)

Caramel Sauce

  • While crust is baking, stir together coconut milk, coconut oil, brown sugar, maple syrup, and salt in a medium heavy-bottomed saucepan. Whisk continuously and bring to a low boil over medium heat. Watch carefully – do not allow to burn! Reduce heat to medium-low and simmer gently for 3 minutes. Remove from heat and stir in vanilla extract.
  • Let cool for about 10 minutes.


  • While caramel is cooling, toss apple slices with the juice from the lemons. In medium bowl, mix together Sugar, Cinnamon, and Sea Salt. Drain apples on paper towel, then add to sugar/cinnamon mixture. Add vanilla and toss all together.


  • Once crust and caramel has cooled, drizzle 3 – 4 Tbsp of the cooled salted caramel sauce over the base of the crust. Then layer your apple filling evenly over the drizzle of caramel sauce. Lightly drizzle another 3 – 4 Tbsp of the salted Caramel Sauce over the top of the apples and bake in oven for 30 minutes. After 30 minutes, lightly place a piece of foil over the top of the pie, making sure the edges of the crust are under foil as well, and bake for 15 minutes more.
  • Drizzle any remaining caramel sauce over top of pie once it comes out of oven. Serve and enjoy!


To make a Nut-Free Crust, combine 2 cups crushed nut-free, gluten-free cookie crumbs of choice, 2 Tbsp brown sugar, 6 Tbsp Coconut Oil or Melted Butter. Mix and proceed as you would for Crust preparation in step 1 of Directions.

Nutrition Information

Serving: 1slice | Calories: 430kcal | Carbohydrates: 56.5g | Protein: 5.5g | Fat: 22g | Saturated Fat: 9.8g | Sodium: 790mg | Fiber: 5.9g | Sugar: 46.7g |
SmartPoints (Freestyle): 21
Keywords Gluten-Free, Kid-Friendly, Plant-Based

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  1. This dessert is great for all the newly diagnosed gluten intolerable people 🙂 the ingrediants are easy enough to find, and the directions are simple for the non baker such as myself…Iam axious to make this recipe for one of the many xmas dinners coming up!

  2. The crust tastes great after modification. The recipe calls for WAY too much coconut oil. You can cut the amount down by about 1/4, maybe more. I had to sop up coconut oil from the crust with several paper towels after prebaking it.

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