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  • Writer's pictureBacon Grease Goddess

Salted Caramel Apple Pie

Updated: Dec 10, 2023



Is it really fall unless you’ve made an apple pie yet? 😁🤪 I drizzle mine in salted caramel and top with fresh whipped cream. 🍎 🥧 🥰 Video recipe here.

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For the pie crust:


2 tablespoons coconut flour
1/2 teaspoon salt
1/2 cup coconut oil not melted, solid (butter or shortening)
1 large egg, beaten
1/2 tsp apple cider vinegar


For the Pie Filling:


7-8 apples, peeled and thinly sliced
1 tablespoon fresh lemon juice
3 tablespoons tapioca flour
1/3 cup coconut palm sugar
2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 teaspoon vanilla extract


For the Crumb Topping:


1/2 cup almond flour
1/2 cup tapioca flour
1/2 cup coconut palm sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup cold butter, cubed
Extra pats of butter to top crumble, 3 T, cubed.


For the Caramel Sauce:


1 cup coconut palm sugar
6 Tablespoons unsalted butter, sliced into 6 pieces
1/2 cup heavy cream (or coconut cream)
1/2 teaspoon salt
1/2 tsp vanilla


For the whipped cream


1 cup heavy whipping cream
1/4 cup powdered sugar (I used swerve)
1 tsp vanilla


Instructions:


  • Preheat the oven to 375 F. Grease a 9" pie dish with coconut oil. 

  • Make crust: In a large bowl stir dry crust ingredients. Cut in fat, then stir in beaten egg and vinegar. Dough will form a sticky pastry. Transfer the dough to the prepared pie dish and press in the bottom and up the sides of the pie dish. Use a fork to pierce the dough.


  • Bake crust for 10 min at 375. Remove and set aside.


  • Make the Filling: Reduce the oven to 350 F. In a large bowl, Toss apple pie filling ingredients and pour in pre baked pie shell.


  • Make crumble: combine the dry ingredients. Cut in 1/3 cup butter. Sprinkle over apples in an even layer. Top with pats of butter, 3 Tablespoons.


  • Bake at 350 F 55 minutes uncovered until the apples appear tender and the juice is bubbly. If becoming too brown, cover with foil.


  • While pie bakes, make caramel sauce: Heat sugar in a medium heavy-duty saucepan over medium heat, stirring constantly. Sugar will melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Be careful not to burn it. Once sugar is completely melted, turn heat to low, immediately stir in butter until melted and combined. the caramel will bubble rapidly when the butter is added. Keep whisking 3–4 minutes as it bubbles. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. the mixture will rapidly bubble. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise use a candy thermometer, the temperature will rise to about 220°F (104°C). Remove from heat and stir in the salt and vanilla. Allow to slightly cool down before using. Caramel thickens as it cools. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat on the stove to desired consistency.


  • Whipped cream: place container of cream, mixing bowl and beaters in freezer for 5 minutes. Measure cream and beat until thickened, add sugar and vanilla and beat until stiff and fluffy.


  • Slice pie, drizzle with caramel and top with whipped cream.

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