Gluten-Free Dairy-Free Salted Caramel Apple Pie

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Have your pie and eat it too!

Food allergies can wreak havoc– not only on your health but also on your happiness! But just because you can’t consume certain ingredients, doesn’t mean you should have to miss out on incredible flavors! We know how important it is to find a way to enjoy food while dealing with food allergies. With this in mind, we created this decadent gluten-free, grain-free, dairy-free, egg-free, and nut-free Salted Caramel Apple Pie. This scrumptious fall recipe can be enjoyed by just about anyone.

Crafting the Perfect Crust

The base of every great pie is its crust. Here’s how you make it:

  1. Mix all of the pie crust ingredients in a large bowl. The mixture should be a bit sticky.
  2. Gently press the base of the crust into a 9-inch glass pie dish or tart pan. Aim to get the edges of the crust up the sides. Use a pastry cutter if needed to get the perfect shape.
  3. Bake the pie crust at 350°F for 15 minutes and allow it to cool before adding the filling.

The Luscious Caramel Sauce

While the pie crust is in the oven, it’s caramel time!

  1. In a medium heavy-bottomed saucepan, mix the coconut milk, coconut oil, brown sugar, maple syrup, and salt.
  2. Bring the mixture to a low boil over medium heat—always keeping an eye out to prevent any burning.
  3. Lower the heat and let it simmer for about 3 minutes.
  4. Stir in the vanilla extract and allow it to cool for about 10 to 15 minutes.

Apple Pie Filling

Here’s where the star of this decadent salted caramel apple pie comes into play!

  1. Toss your apple slices with lemon juice.
  2. In a medium bowl, combine the sugar, cinnamon, and sea salt.
  3. Dry the apples using paper towels before adding them to the sugar-cinnamon mix.
  4. Add vanilla and mix well!

Assembling the Masterpiece

Now comes the fun part! Let’s put this salted caramel apple pie together!

  1. Drizzle 3 to 4 tablespoons of cooled caramel sauce over the crust base.
  2. Evenly layer the apple filling over the caramel.
  3. Add another 3 to 4 tablespoons of caramel sauce drizzle over the apples.
  4. Bake the apple pie, uncovered, for 30 minutes at 350°F. Then, cover it with a piece of foil (including the edges) and bake for an additional 15 minutes.

As soon as the salted caramel apple pie emerges from the oven in all its glory, drizzle the remaining caramel sauce over the top. The result? A delightful dessert that’s both indulgent and accommodating to dietary needs.

Why Go Gluten-Free and Dairy-Free?

Both gluten and dairy are common allergens. While many enjoy them without issue, others experience adverse reactions ranging from digestive discomfort to severe allergic responses. For those with Celiac disease, gluten consumption can lead to severe health complications. Dairy, on the other hand, is often problematic for lactose-intolerant individuals, causing stomach upsets and other digestive woes.

This apple pie not only caters to these dietary needs but also showcases that you don’t have to sacrifice taste or texture in the process. The almond meal offers a rich nuttiness, while the coconut elements infuse tropical hints, making the pie both delicious and diet-friendly.

Pro Tips for Perfecting Your Apple Pie

1. The Right Apples
Choosing the right variety of apples can make a world of difference in your pie. There are many apple varieties to choose from and each will give a different flavor. What are the best apples for apple pie? For a sweeter pie, opt for Fuji. For those who prefer a tangy bite, Granny Smith is your go-to. Or mix both for a balanced flavor.

2. The Caramel Touch
Always keep a watchful eye when making caramel. It can go from perfect to burnt in a flash. Gentle, consistent stirring is key.

3. Pie Crust Perfection
If your pie dough is making crust that feels too dry, don’t hesitate to add a smidgen more coconut oil or vegan butter. On the other hand, if it’s too wet, a little extra almond meal can help achieve the right consistency.

4. Serving Suggestion
Though our pie is dairy-free, it pairs delightfully with a scoop of ice cream (dairy free of course) or a dollop of coconut whipped cream.

5. Storage
Ensure your pie is completely cool before storing it in an airtight container. This prevents condensation, which can make the crust soggy.

Gluten-Free, Dairy-Free, but Full of Flavor

This pie isn’t just about removing potential allergens; it’s about introducing a realm of flavors. The blend of coconut sugar and maple syrup offers a unique sweetness, while the almond meal crust brings a delightful crunch and nutty undertone.

In making a gluten-free, dairy-free dessert, you aren’t just ticking boxes for dietary needs. You’re crafting a pie that’s rich in flavors and textures, one that might soon become a favorite even among those without specific dietary restrictions. The caramel drizzle, the tender apple filling, and the perfect crust harmonize into a symphony of flavors that’s truly hard to resist.

Remember, the joy of baking is as much in the process as in the final product. The aroma of apples and caramel wafting through your kitchen, the golden-brown perfection as it comes out of the oven, and the satisfaction of crafting something so delicious from scratch – it’s a journey of love, creativity, and passion. Let this gluten-free, dairy-free salted caramel apple pie be a testament to the fact that dietary restrictions don’t mean a compromise on taste.

The Need-to-Know

Are there gluten-free caramels?
Yes! Many caramel brands are naturally gluten-free, but always check the label to be sure.

Is Carnation caramel gluten-free?
While Carnation caramel does not contain gluten ingredients, it’s essential to review the packaging for any cross-contamination risks.

Why is my caramel apple pie runny?
The release of natural juices from the apples during baking can cause this. Using a thickening agent, or letting the pie sit longer after baking can help.

Why do you put cornstarch in apple pie?
Cornstarch acts as a thickener, preventing the pie from becoming too runny.

Should I soak apples before making pie?
Soaking can help reduce browning, but it’s not necessary for the pie. If you choose to soak them, a mix of water and lemon juice works well.

Should I refrigerate apple pie after baking?
Yes, especially if it contains a dairy-based filling or caramel. This dairy-free pie is a bit more forgiving, but refrigerating can extend its shelf life and maintain its deliciousness. Just make sure it’s completely cooled off before refrigerating it so it doesn’t get soggy!

Pie Memories and More

Whether it’s your first time making an apple pie or you’re a seasoned pie aficionado, this gluten-free, dairy-free salted caramel apple pie will be one of your next favorite recipes. The blend of fresh apples, the luscious caramel, and the perfect crust is truly hard to resist during this time of year. The best part? It’s a pie that virtually everyone can enjoy. Now, imagine a slice of this pie paired with a scoop of vanilla ice cream (dairy free, of course!) after a long day. Pure bliss!

Remember, baking is as much about the journey as it is about the destination. Each ingredient and each step contributes to a beautiful masterpiece that’s a testament to your effort and love.

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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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