Salted Caramel Apple Pie

This recipe is a little more time consuming and step intensive than my normal recipes, but it is one I have been working on for the holidays. It is a classic that I have always loved, and the Paleo version did not disappoint! Again, not an everyday, but for the holidays this is a great way to treat without the grains/gluten and refined sugars. 

Salted Caramel Apple Pie

6 Medium Apples- I used Braeburn

1/4 C Lemon Juice

Apple Spices:

    3 Tbsp Coconut Flour

   1 Tsp Cinnamon

   1/2 Tsp Nutmeg

   1/4 Tsp Ginger

Salted Caramel:

   3/4 C Maple Syrup

   1/4 C Water

   4 oz Butter

   3/4 Tsp Very Fine Ground Sea Salt

   1/4 C Full Fat Coconut Milk

Your Favorite Paleo Pie Crust (I used THIS ONE)

Peel and thinly slice apples.

Make them as thin as you can... a mandolin would work great for this! Toss the chopped apples in the lemon juice to prevent discoloring and add a tartness. In a small bowl, mix together the apple spices.

Toss sliced apples in apple spices and set aside.

Begin preparing salted caramel by combining maple syrup, water and butter in a small saucepan.

 Allow butter to melt over medium high and mixture to begin to bubble.

 Allow mixture to continue to cook til lit reaches a rich caramel color and consistency. When you run a spoon through the mix, it should take a second to fold back to where it was, if that makes sense. Once it reaches this point, removed from heat and add in coconut milk and salt.

Make sure your salt is a very fine grind or it may not disperse properly.

Now you are ready to assemble. Start by placing your pie crust into the pie plate. Now begin by layering about 1/3 of the prepared apples into the crust.

Top with about 1/3 of the caramel mix. Continue with another 1/3 of each, and then the final 1/3 of each. Top with prepared crust. I chose to sprinkle pieces of crust over mine as I had a 3 year old helping me, and that was a fun/easy step for her to do!

In a 375 preheated oven, bake for 20 minutes before lowering temperature to 350 for an additional 25-30 minutes.

Allow pie to cool completely before serving. Enjoy