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Dec
15
2011

Gluten-Free Dairy-Free Salted Caramel Apple Pie

Gluten-free Dairy-free Salted Caramel Apple Pie

This decadent gluten-free, grain-free, dairy-free, egg-free, and easily nut-free Salted Caramel Apple Pie was made once again in our house this weekend because I just had to test them out just one more time for our final week of Simply Sugar and Gluten Free’s Gluten-Free Holiday event.

Gluten Free Holiday

I make such sacrifices for you all! ;)

This week is all about everyone’s favorite part of the holidays…Desserts! And, of course, we have a great round-up of gltuten-free, allergy-friendly  goodies.

This week’s host is the adorable, amazing Maggie, of She Let Them Eat Cake!  She is sharing Gingerbread Cupcakes that I assure you you will want to try. They look stunning…I will be making those with the kids for sure.

She also has a gift for two of you. She is giving away two fabulous cookbooks.

The Blackbird Bakery Gluten-Free, by Karen Morgan:

Dairy Free Salted Caramel Apple Pie

 

And Simply…Gluten Free Desserts, by Carol Kicinski:

Simply Gluten-free Desserts

So go check them out and enter to win, and link up a favorite Holiday Dessert, if you have one!

Okay, so about this Gluten-free, Grain-free, Dairy-free Salted Caramel Apple Pie...

It is naughty. But only a little bit naughty. It is decadent. It is sweet. But not in a too-syrupy kind of way.  It is super easy to make. It is one of my favorite indulgences this time of year.

But wait. It is also a bit healthy. Well, at least healthier than a gluten-filled, grain-filled, dairy-filled version. And, if you count those 9 health benefits of apples (and just ignore the fact that they are smothered in salted caramel yumminess) then, I would go ahead and say…dig in, my friends!

But, hey. The holidays are for allowing yourself a special treat here and there. So do not hate me. In fact, I dare you to make them. I think you will really love me once you do.

And then you will apologize for any mean thoughts you had about me for forcing this on you.

A few notes about this Gluten-free, Grain-free, Dairy-free pie:

1. You can also just make these as bars, instead of a pie, in an 8 x 8 baking dish. I actually made this in a tart pan this time. They are very versatile.

2. I use an almond flour press-in crust for the recipe, but you can EASILY make this nut-free by using the press-in cookie crust that I note at the bottom of the recipe.

3. If you are short on time and are not dairy free, Trader Joe’s has a wonderful Salted Caramel Sauce that you can use in place of this homemade sauce.

4, This recipe is a very simple one to put together. But it has an incredible WoW factor that makes it look really difficult! A good way to impress your guests.

5. And, like I said above, you will love me when you make this. ;)

Dairy Free Salted Caramel Apple Pie

Salted Caramel Apple Pie (or Bars)

Gluten-Free, Dairy-Free, Grain-free, Egg-Free, Soy-Free, EASILY Nut-Free

Ingredients:

Pie Crust (For NUT-FREE pie crust see **NOTE** at bottom of recipe):

  • 2 Cups Almond Meal
  • 7 Tbsp Coconut Oil, melted, OR Butter, Melted, OR Earth Balance Vegan Butter, Melted
  • 1 Tbsp Maple Syrup, preferably Grade B
  • 1/2 Cup Brown Sugar
  • 21/2 tsp Vanilla Extract
  • 1/2 tsp Cinnamon

Salted Caramel Sauce:

  • 1/2 Cup Full-Fat Canned Coconut Milk
  • 2 Tbsp Coconut Oil
  • 3/4 cup Light Brown Sugar, packed
  • 2 Tbsp Maple Syrup, Grade B if possible
  • 1/4 tsp Sea Salt
  • 1 tsp Vanilla Extract

Filling:

  • 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 Sugar
  • 1 Tbsp Cinnamon
  • 1/8 tsp Sea Salt
  • 1 tsp Vanilla Extract

Directions:

1. For Crust: Combine all of the ingredients in bowl. With fingertips, press the dough into an 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.

2. For Caramel Sauce: While crust is baking, stir together coconut milk, coconut oil, brown sugar, maple syrup, and salt in a medium heavy-bottomed sauce pan. 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.

3. Let cool for about 10 minutes.

4. For 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.

5. 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.

6.  Drizzle any remaining caramel sauce over top of pie once it comes out of oven. Serve and enjoy!

**NOTE**: 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.

Allergy Free App

52 Comments
  1. On December 15, 2011 Lauren said

    I think this just made it to my holiday baking list. Thank you! :)

  2. On December 15, 2011 Debbie said

    This does just make you say “WOW” when you look at it. I am imagining it would make you say “WOW< WOW" when you taste it!

    • On December 15, 2011 Kim-Cook It Allergy Free said

      Haha!! Thanks Debbie! My little 4 year old did keep saying “Yum” “Yum” as he was eating his piece last night, LOL!!

  3. On December 15, 2011 Lauren said

    I was just thinking..Is the filling a cohesive mixture or does it fall apart when cut?

    • On December 15, 2011 Kim-Cook It Allergy Free said

      Lauren, the photo of the pie is before it was cooked (it was going to be dark out when it came out of the oven so I had to take the picture while I had some light). Once it cooks, it becomes pretty cohesive and stays together. It cuts beautifully and does not fall apart! Hope that helps! ;)

  4. On December 15, 2011 Alta said

    Wow indeed! I love salty-sweet. Just got a bunch of apples; this might make it on our holiday menu! Pie can be eaten for brunch, right? :)

    • On December 15, 2011 Kim-Cook It Allergy Free said

      Umm…Alta! You silly girl, pie can be eaten at any time of day. It is my number one pie rule. ;)

  5. On December 15, 2011 Carradee said

    Ooo, yum! I’ve bookmarked the recipe, and thanks for including a note for how to make it almond-free! ^_^

  6. On December 15, 2011 Laurel said

    C A R A M E L? Where? When? How? OMG. Bathing in this.

  7. On December 15, 2011 Amy Green said

    I love this recipe, Kim! It’s screams holiday. My husband would love, love, love this. Adding to my to-make list. xoxo

    • On December 15, 2011 Kim-Cook It Allergy Free said

      Thanks Amy! Out of all the desserts I make, this one is Kurt’s favorite too. I am sure Joe would like it! And it looks way more fancy than it really is. ;)

  8. On December 15, 2011 Ricki said

    Holy jeepers!! I am not even a “pie person” and I think I would LOVE this. Salted caramel?!! *faints* Can’t wait to bake it up for my hubby! :D

    • On December 15, 2011 Kim-Cook It Allergy Free said

      Haha! Ricki, for not being a “pie person”, you sure came up with a real winner on your blog today. And salted caramel is a dangerously delicious treat. I had some left over and drizzled a bit in my sweet and spicy tea last night and it was like a little sip of heaven!!! Seriously! ;)

  9. On December 15, 2011 Maggie said

    This is such a Kim dessert! I LOVE LOVE LOVE it. It’s definitely calling my name. I think I’ll try the bar version. And thanks for calling me adorable :) xo

    • On December 15, 2011 Kim-Cook It Allergy Free said

      LOL! Maggie. A Kim dessert. Love it! They are really easy to make and the bar version is perfect for kids. My kids like it better actually when I make it in the bar version. And, for the record, you ARE totally adorable. ;) xo

  10. On December 15, 2011 Sarena said

    Oh my goodness…this has all my favorite treats in it! Apples and caramel were really made for each other! Absolutely beautiful and definitely on my list of things to make soon! I hope you’re feeling better!

    • On December 15, 2011 Kim-Cook It Allergy Free said

      Hi Sarena! Feeling much much better! By the way, I was just over at your blog earlier today. Holy moly that bacon caramel popcorn looks AMAZING! ;)

  11. On December 15, 2011 Brenda said

    This looks wonderful. Can’t wait to try it. Apple tart of any type is a favorite.

  12. On December 15, 2011 Shirley @ gfe said

    Please don’t enter me in the giveaway as I have both of these fabulous books, but just had to take the time to say … STUNNING! I agree with Maggie … this is such a “Kim dessert”! And a big woohoo for “Kim desserts”!!! I will be making this one for sure and I might be using that salted caramel sauce for other applications, too. ;-)

    xoxo,
    Shirley

    • On December 15, 2011 Kim-Cook It Allergy Free said

      You and Maggie crack me up, Shirley. I love that I have desserts that just seem like me now. LOL And salted caramel is unbelievable in our Sweet and Spicy tea, just an FyI. I had some left over yesterday so I drizzled just a bit in the tea. Ummm….holy moly. So so good!! ;) xoxoxo

  13. On December 15, 2011 Shirley @ gfe said

    Ignore my duh comment … I realize that Maggie is doing the giveaway now. Holiday-induced brain fog. ;-)

    xo,
    Shirley

    • On December 15, 2011 Kim-Cook It Allergy Free said

      No. I think your brain is just on giveaway overload right now, Shirley! LOL No worries! Too funny!

  14. On December 15, 2011 Lauren said

    Ahh…lighting. A blogger’s friend and enemy. :) Thanks Kim!

    • On December 15, 2011 Kim-Cook It Allergy Free said

      Lauren, I was trying to comment on that amazing chocolate and Reese’s peanut butter bark on your blog, but it will not let me do it with my Google Account for some reason. Just wanted to let you know though how amazing that looks and that we WILL be making those this weekend. My son has a deep love for all things peanut butter cup related. ;)

  15. On December 15, 2011 Karin Goodman said

    This picture is amazing….
    Would love to win either of these cookbooks.

  16. On December 15, 2011 Cara said

    Kim, this sounds so incredible! The caramel sauce especially. Yum :)

  17. On December 15, 2011 InTolerant Chef said

    Oh you poor thing and the sacrifices you make for us! How you must hate us so! Please try and force downa few slices of this dessert so it doesn’t go to waste, that really would be such a shame ;-)

    • On December 20, 2011 Kim-Cook It Allergy Free said

      Too funny, IntolerantChef! I will do whatever I can to make sure I am not poisoning all of you. If it means forcing myself to eat this, I will just have to make myself do it! ;)

  18. On December 15, 2011 Carol, SGF said

    Oh! My! Goodness! Fabulous recipe Kim!!!! I feel for you and all the sacrifices you makes for us poor folk :)

  19. On December 15, 2011 Sharon Baridon said

    Yummy!!!

  20. On December 16, 2011 Becca Knox said

    Just a quick edit: in step number 2 of the instructions, the Caramel Sauce section (all-important!) you have accidentally listed corn syrup as one of the ingredients to include when I think you meant maple syrup.

    • On December 16, 2011 Kim-Cook It Allergy Free said

      Oye! Thanks Becca! The first couple of times I made this I made it with that, but wanted to make a healthier version of it for this. Going to fix that now!!

  21. On December 18, 2011 Donna said

    I love apples, and guess that’s why I have an intolerance towards them! But, I can handle eating something made with apples if I don’t eat it often. This recipe looks delicious!

    • On December 20, 2011 Kim-Cook It Allergy Free said

      You are probably totally right, Donna. It always seems like the things we love are the things that we end up being sensitive too. ;)

  22. On December 20, 2011 Gigi said

    Kim,
    This is gorgeous! I like the idea of a bar version, and I just so happen to have a zipper bag of cookie crumbs in my freezer from last week’s experimenting (translation: fail), so I may just whip up a batch of these babies!
    Thanks for sharing and glad I finally made it over to check this one out! (So behind on visiting around lately!!)

    xoxo,
    Gigi ;)

    • On December 20, 2011 Kim-Cook It Allergy Free said

      Thanks so much, Gigi!! I hear you on being behind on blog visits lately! I have all of my family in town for the holidays right now and have barely even touched my computer. I am stealing away for a little bit right now to try and catch up! ;)
      xo
      kim

  23. On January 23, 2012 Annette said

    I tried to make this over the weekend. Although it was yummy, mine ended up too moist that we had to have it over ice cream. Don’t get me wrong it was delicious, but I wanted a pie. ;D

    Not sure what I did wrong, but my caramel sauce wasn’t very thick.

    Any ideas?

    Thanks

    • On January 23, 2012 Kim-Cook It Allergy Free said

      Hi Annette! One thing you can do to thicken up the caramel is to place it into the refrigerator for about thirty minutes to an hour. If the pie crust turned out moist, it could have also been the amount of moisture in the apples. If you try to make it again at some point, I would try and drain the apples on paper towels first before layering them on top of the crust and caramel. This will help to reduce the amount of moisture that seeps into the crust. Did you use the almond flour version of the crust or the cookie crumb version of the crust, by the way?

  24. On January 23, 2012 Annette said

    I made the Almond Meal version.

    My crust wasn’t just moist it was pretty much liquid. Made for a great ice cream topper. ;D

    I think I just figured out what I did wrong. Used 1/2 can of coconut milk, instead of 1/2 cup. Going to make it again on Tuesday and see how it turns out.

    Silly me. Should read instructions better.

    Annette

    • On January 23, 2012 Kim-Cook It Allergy Free said

      LOL! I have done that many times, even in recipes I know by heart. I hope it works better next time! Using 1/2 can of coconut milk was more like using 1 cup instead of a half a cup so that is probably why it seemed so liquid-like! Glad you figured it out, though!! ;)

  25. On February 22, 2012 Sophie said

    I have made this tasty gf fantastic applpie with its autiful caramel! It was sublime!

    Awesome too! ;)

    • On February 27, 2012 Kim-Cook It Allergy Free said

      Ahh!! Thanks so much, Sophie! I am so glad that the pie turned out and that you enjoyed it!! So happy that you came back to report your success!! :)

  26. On February 27, 2012 Sugar Mama Bakeshop said

    Yum! I’m so in love with your blog & recipes! I would love for you to share any of them at my recipe party link up :) https://sites.google.com/site/sugarmamabakeshop/peanut-butter-cookies

  27. On December 13, 2013 Haley said

    So excited to make this! One question, after assembly, what temp do you bake it at? 350? It looks delicious! Thanks!

    • On December 15, 2013 Kim-Cook It Allergy Free said

      Hi Haley! Yes, keep the oven at 350 degrees and you are good to go. ;) Good luck and enjoy!

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