Paleo & AIP Caramel Apple Pie
Paleo & AIP Caramel Apple Pie is perfect for any special occasion that calls for pie! Decadent, this pie is packed with juicy, flavorful apples, cinnamon and vanilla — all in a flaky grain-free crust, then topped with an easy and quick to make caramel sauce.
Servings 8 people
Make the Apple Pie Filling first: Place water in a medium-large saucepan. Sprinkle the gelatin over its surface, and allow to "bloom" for 1 minute. Add apples, sweetener, tapioca flour and cinnamon. Stir to mix, so the tapioca flour is evenly mixed into the water and apples.
Over medium heat, bring the apples and water to a slow simmer. Lower the heat as needed so the mixture isn't boiling. Cook apple slices, stirring occasionally, in the sweet water for 5 to 10 minutes (depending on how tender you like your apple pie apples to be) until they are fork tender and the tapioca flour has thickened to make a kind of sweet thick sauce around the apples.
Remove from heat. Stir in the vanilla. While the filling cools, make the pie crust and caramel sauce.
Prepare Tiger Nut Crust or Paleo Pie Crust. While the crust bakes, make Easy Caramel Sauce, and then keep it warm over very low heat on the stove top.
When your pie crust is baked, allow it to cool, and then place it in the freezer for 10 minutes.
Pour the room temperature or only slightly warm apple filling into the prepared, baked crust (now partially frozen). Arrange the apples so they're somewhat flattened on the surface, none sticking up.
Pour Easy Caramel Sauce over the surface (reserve some if there's a bit too much). Chill in the fridge for a minimum of 3 hours, or overnight.
Serve. Garnish with whipped coconut cream, Paleo Vanilla Ice Cream or Paleo Cinnamon Ice Cream, if desired.
Calories: 114kcal | Carbohydrates: 24g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 115mg | Fiber: 3g | Sugar: 16g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg