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This Gluten-Free Salted Caramel Apple Pie is the perfect paleo pie to add to your Thanksgiving table! Cassava flour crust and all dairy-free ingredients make this an allergy-friendly apple pie everyone will love.

Salted Caramel Apple Pie

This Gluten-Free Salted Caramel Apple Pie is the perfect paleo pie to add to your Thanksgiving table! Cassava flour crust and all dairy-free ingredients make this an allergy-friendly apple pie everyone will love.

COURSE Dessert
Cuisine American
PREP TIME 30 minutes
COOK TIME 45 minutes
TOTAL TIME 1 hour 15 minutes
SERVINGS 8

INGREDIENTS

Crust:

  • 1 1/2 cup cassava flour I used Thrive Market Brand
  • 1/2 cup + 1 tbsp tapioca starch
  • 1 tbsp coconut sugar
  • 1/4 tsp salt
  • 3/4 cup coconut oil
  • 1 egg
  • 1/4 cup + 2 tbsp cold water

To make pie:

  • 8 apples
  • 2 tsp lemon juice
  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 egg for egg wash
  • turbinado sugar for sprinkling

Salted Caramel:

  • 1 cup coconut cream
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1/4 tsp salt more for a saltier caramel

INSTRUCTIONS

To make caramel:

  1. Combine all ingredients in a saucepan over medium heat. Once the mixture begins bubbling reduce heat and simmer for about 14 minutes, stirring frequently, until mixture is reduced and thickened. Pour into a jar and place in the fridge to cool (it will thicken when cooled).

To make pie:

  1. Sift together cassava, tapioca, sugar, and salt. Use a fork to cut the coconut oil into the dough until crumbly. Stir in the egg and then water 1 tbsp at a time (you want to be able to work the dough without it being soggy. Use more or less water if needed as all brands of flour are different).
  2. If the batter is firm enough to roll you can roll it out now, but if you live in a warmer climate or you softened your coconut oil you’ll want to chill your dough for 30 minutes. Meanwhile, preheat oven to 400 F and grease a pie pan.
  3. To make the apples: peel and slice your apples into 1/4 inch slices (I used an apple peeler to make things easy.) Toss in a bowl with lemon, sugar, nutmeg, and cinnamon. Set aside.

  4. Divide the dough in half. Roll one half of the dough between 2 sheets of parchment paper dusted with cassava flour. Peel off the top layer of the parchment and then flip the dough into the greased pie pan. It will probably crack, but this dough is super easy to fix so just patch it up in any cracked spots. Once the bottom crust is ready, spread a layer of caramel into the crust (about half of the caramel.)

  5. Next, pour the apple filling into the prepared pan.
  6. To make the top crust you can either roll out the dough like step one and place it over the top of the pie, folding  in the edges, or cut out the dough in circles like I did. I used a small pastry dough cutter and layered the circles on the pie until it was covered.
  7. Lastly, brush with an egg wash and sprinkle with course sugar. Place the pie dish on a pan to catch any overflow, then place in the oven for 15 minutes.
  8. After 15 minutes, lower the temp to 375 F and bake for 40 minutes, covering with foil halfway through of the top starts to burn.

  9. Place the finished pie on a wire rack and allow it to cool for at least 20 minutes before serving. I find the pie holds up best when it is completely cool, so consider making this a day ahead. Serve with extra caramel!