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SkinnyMS

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.
Course: Dessert
Cuisine: Universal
Keyword: Gluten-Free, Kid-Friendly, Plant-Based
Servings: 8 people
Calories: 430kcal

Ingredients

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

Instructions

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.

Filling

  • 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.

Assembly

  • 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!

Notes

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

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
SmartPoints (Freestyle): 21