Caramel Apple Pie

Of course I can’t just make any old apple pie, I’ve got to put something in it. Maybe in part of my deep yearning to have back the Fall-like weather of two weeks ago, I decided to do a caramel apple themed pie. Kids love them. They blend beautifully together. Why not? This is GOOOOOD!

Caramel Apple Pie

Crust:
1 1/2 cup Almond Flour
1/2 cup Coconut Flour + more for dusting the board
1 tsp Raw Honey
1/2 tsp salt
1/2 cup Coconut Oil
6-9 tbsp Ice Water

Filling:

  • 6 Medium Apples
  • 1/4 cup Lemon Juice
  • Salted Caramel:
  • 3/4 cup honey
  • 1/4 cup Water
  • 4 oz Butter
  • 3/4 tsp Sea Salt
  • 1/4 cup Full Fat Coconut Milk

Let’s Make it Happen: Cut the pie crust together (minus the water, add this a tbsp at a time afterwards). Grease a pie crust and pat the crust into shape. Toss the apples with some lemon juice and pumpkin pie spice (or individually with cinnamon, nutmeg, and allspice). Make caramel by melting honey, water and butter together. Once it is a nice caramel color, remove from the stove top and add the remaining ingredients. Now assemble the pie. As I am prone to fanciness, I did a nice swirl pattern of apple, followed by a layer of caramel, then another layer of apples and so on until you run out. Rather than battling the pie dough, I crumble the mixture over the top and set in the oven at 350 to bake for 25-30 minutes.

 

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