Not only is this easy on the eye salted caramel apple gluten free for those who suffer with gluten, but this pie is also quite possibly the prettiest pie I have ever made. It was also by far the absolute easiest…AND I cannot tell you how delicious it was.
I have to be honest and tell you that when I made this, it was a bit of an experiment. I had no idea if it was going to be a triumph or a flop. But oh my goodness, I surprised myself…this is ridiculously gorgeous! Whilst this pie is lacking in the butter and sugar of the traditional apple pie, you would never know from the taste, it’s amazing, it just tastes delicious!
It really is just an added bonus that this pie is gluten free and dairy free. Ding dong.
This pastry is a real revelation, I am obsessed with it. It makes the base of my healthier version of a millionaires shortbread . It’s far easier and more forgiving than normal pastry and it doesn’t leave you feeling like a butter ball…which is ALWAYS a bonus in my book.
I am definitely making this for christmas. It would be perfect alongside my Made by Margie style chocolate roulade.
Give it a go, it’s a real wow pudding but it’s so easy…a winning combination!
- 6 apples, peeled and chopped
- 1 teaspoon cinammon
- 3 cups rolled oats
- ¾ cup melted coconut oil
- 1 cup coconut flour
- 2 teaspoons vanilla
- pinch of salt
- ¾ cup maple syrup
- ¾ cup almond butter
- ¾ cup maple syrup
- ¼ teaspoon fine sea salt
- ½ cup melted coconut oil
- Preheat the oven to 180C
- Pop the apple in a heavy based sauce pan, with a splash of water and the cinnamon. Put the lid on and allow to cook on a very low heat for 10 minutes or so until the apples are deliciously soft, but not completely mushy. Keep checking and add more water as necessary to stop it burning.
- Meanwhile make the pastry. Pop the oats into a food processor and whizz until you have a fine-ish flour. Then add the other ingredients and blend until it comes together. Scoop out about ¾ of the mixture and press into an 8 inch pie dish. Just use your hands to press it down and also up the edges of the dish. Use a fork to score holes along the base to stop the pastry puffing up in the oven. Cook for about 12- 15 minutes until lightly golden.
- With the remaining raw pastry. Tip out onto the work surface, and smoosh it out to about 2 cm thickness. Use a heart shaped cookie cutter to stamp out as many hearts as you can.
- To make the caramel simply pop everything in a saucepan and heat over a gentle heat until everything has melted. Ta dah!
- Once all the elements are done, you can now assemble. Mix half of the salted caramel with the stewed apples and then scoop into the cooked tart tin. Top with the pastry hearts and cook for 15-20 minutes until lovely and golden and bubbling.
- Serve hot from the oven, or it’s still delicious cold, and drizzle with the remaining salted caramel sauce.