Grain-free, gluten-free salted caramel apple pie recipe (Paleo)
So, like a crazy person, I brought a bunch of tools and extra ingredients from my parents' house where we're staying to the fixer upper. On a break from working, I made this pie!
Paleo salted caramel apple pie
- 1-2 batches your favorite grain-free pie crust recipe (I suggest this or this--I do not recommend one that only uses coconut flour)
- Sea salt for the top
- 4-5 apples (I used mostly green, that we picked at the apple orchard a while back)
- 1 c. coconut palm sugar
- 4 tbsp unsalted butter
- 1/4 c. full-fat coconut milk or coconut cream
- 1/4 tsp sea salt
- Combine caramel ingredients in a sauce pan and cook on low, stirring regularly, until thickened. Let cool.
- Preheat oven to 375. Make pie crust of choice and put bottom layer in pan; reserve additional crust for top layer if desired.
- Peel apples if desired (I didn't, I am not patient enough and I don't mind the texture of the skin) and slice into 1/2" slices.
- Toss apple slices with slightly cooled caramel and put into pie shell. Add top layer of pie crust if using. Sprinkle with sea salt.
- Bake until crust is golden on bottom and juices are bubbling in center, about 1 hour. If crust is browning too quickly, put foil on pie edges or top. Once done, let cool completely. (I didn't before these photos cause it was getting dark! But it was definitely gooey-er when cooled.)
Serve with vanilla ice cream if you have it, of course!
It really helps when starting [what I think of as] the baking season to have ingredients on-hand. I love coconut palm sugar and some of the alternative flours, but they don't have them at every grocery store you might be stopping at. You can shop them here and order ahead of time!