Name: Gluten Free Salted Caramel Apple Pie
Ingredients: 2 cups almond meal/flour; 7 tablespoons coconut oil (, melted, (or butter, melted, or Earth Balance® vegan butter, melted)); ½ cup brown sugar; 1 tablespoon maple syrup (, preferably Grade B); 2 ½ teaspoons vanilla extract; ½ teaspoon ground cinnamon; ¾ cup light brown sugar (, packed); ½ cup full-fat canned coconut milk; 2 tablespoons coconut oil; 2 tablespoons maple syrup (, preferably Grade B); ¼ teaspoon sea salt; 1 teaspoon vanilla extract; 4 apples (, such as Fuji (or Granny Smith for a more tart pie), peeled, cored, and thinly sliced); 2 lemons (, juiced); ¼ cup light brown sugar or coconut sugar; 1 tablespoon ground cinnamon; ¼ teaspoon sea salt; 1 teaspoon vanilla extract

Instructions

For the pie crust:

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Preheat the oven to 350ºF.
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Combine all of the ingredients in a bowl. With your fingertips, press the dough into a 9-inch glass pie plate or tart pan. The dough should be a bit sticky.
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Try and bring the crust up the sides gently.
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Bake the crust for 15 minutes. Allow it to cool before adding the filling.

For the caramel sauce:

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While the crust is baking, stir together the brown sugar, coconut milk, coconut oil, maple syrup, and salt in a medium heavy-bottomed saucepan.
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Whisk continuously and bring to a low boil over medium heat. Watch carefully – do not allow it to burn!
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Reduce the heat to medium-low and simmer gently for 3 minutes.Remove from heat and stir in the vanilla extract.
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Let cool for about 10 minutes.
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For the filling:
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While the caramel is cooling, toss the apple slices with the juice from the lemons.
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In a medium bowl, mix together the sugar, cinnamon, and salt.
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Drain the apples on a paper towel, then add them to the sugar mixture.
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Add the vanilla and toss it all together.

Assembly:

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Once the crust and caramel have cooled, drizzle 3–4 tablespoons of the cooled caramel sauce over the base of the crust.
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Then layer your apple filling evenly over the drizzle of caramel sauce.
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Lightly drizzle another 3–4 tablespoons of the sauce over the top of the apples.
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Bake for 30 minutes.
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After 30 minutes, lightly place a piece of foil over the top of the pie, making sure the edges of the crust are under the foil as well.
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Bake for 15 minutes more.
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Drizzle any remaining caramel sauce over the top of the pie once it comes out of oven. Serve and enjoy!
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Nut-free Note: To make a nut-free crust, combine 2 cups crushed nut-free, gluten-free cookie crumbs of choice, 6 tablespoons coconut oil or melted butter, and 2 tablespoons brown sugar. Mix and proceed as you would for the crust preparation outlined in the directions.

Gluten Free Salted Caramel Apple Pie