I saw a list recently of all the things that you have found yourself saying as a parent that you never, ever thought you would say.
Here’s my list… and it’s only from this week!
“Don’t drink the penis water”- yelled every night at bath time.
“Clothes on in the front yard”
“Would you eat a booger sandwich? No, then don’t pick your nose and eat it”
“How many times have I told you? No licking your feet!”
“You must wear underwear to kindergarten” – other days I’m prepared for it to be optional
“Yes 999 Google is a very large number but I don’t think Xander counted that high last night”
Each day I hear things that make my eyes roll and my head shake and 9 out of 10 times they are coming from my mouth!
This Caramel Apple Pie (or Tart) was inspired by both Halloween and Thanksgiving; both holidays we don’t celebrate here in Australia. I kept seeing recipes for Caramel Apples (also known as Toffee Apples) and wondered how I could use those flavours without causing tooth decay. And more recently my Facebook feed has been inundated with variations of pumpkin and apple pie in the lead up to the next festive holiday.
This Caramel Apple Pie has all the flavours of the coveted Caramel Apple. The base is made from Butternut Snap Biscuits which have a toffee taste. The filling is Apple Custard that has been stabilised using Gelatin and it is covered but Caramel Cream. Of course, a drizzle of more caramel takes this Caramel Apple Pie to a new level of awesomeness.
The base needs to be made first to allow time for it to set, and don’t pour the custard in hot as it will make for a soggy bottom (and no amount of squats or spandex can fix it!). Make the caramel early also, as it too needs to be cooled before making the Caramel Whipped Cream. A single recipe of caramel will give you enough caramel for both the cream and the drizzle; that is if you don’t eat it all before hand!!
This Caramel Apple Pie is a perfect desert for Thanksgiving or your next Christmas gathering… or you know, a Thursday night!
Caramel Apple Pie
The perfect combination of apple and caramel!
- Butternut Snap Pie Crust
- Apple Custard
- Caramel Cream
- Extra Caramel Sauce for drizzling
- Makes 1 base for a 20cm/8inch tin
- 2 Tablespoons Coconut Oil
- 1/2 Cup Maple Syrup
- 1 Egg
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Golden Syrup
- Pinch of salt
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Bicarb Soda
- 1 1/2 cups Almond Meal
- 1 cup desiccated, unsweetened Coconut
- 3 tablespoons Arrowroot (tapioca) Flour
- 1 tablespoon Milk (Coconut, almond etc)
- 1/3 cup melted Coconut Oil
- 5-6 Apples (sweeter the better; need cooked weight of 340 grams)
- 2/3 Cup Milk (of choice)
- 6 Egg Yolks
- 4 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 1/2 Cup Coconut Cream (thickened part of opened can of cream/milk which has been in the fridge overnight)
- 4 teaspoons Gelatine
- 4 Tablespoons Water
- 1 can Coconut Cream, opened and refrigerated over night (minimum 5 hours)
- 6 tablespoons Caramel Sauce – add more if tasting requires (see recipe below)
- 1 400ml can Coconut Cream
- 1/2 Cup Maple Syrup
- dash of salt
- 2 teaspoons Vanilla Extract
- Take the cooled pie crust and place on a serving tray.
- Pour the cooled Apple Custard into the pie crust until it is just below the edges of the crust edges. A single recipe of Apple Custard is not enough and a double is too much. I prefer to left over custard to snack on than a skinny pie!
- Place the pie in the fridge and allow to set for at least 3-4 hours.
- Remove the pie from the fridge and spread the caramel cream evenly on top.
- Place the pie in the fridge and allow to set for at least 2-3 hours.
- Drizzle with the remaining caramel. Serve the pie from the fridge.
- Combine all the wet ingredients (except the milk and the 1/3 melted coconut oil) in a blender and mix until combined.
- Add the dry ingredients and blend until combined. Add the milk and pulse in.
- Place mixture in the fridge for a minimum of 30 minutes.
- Preheat oven to 175C/350F.
- Place heaped tablespoons of mixture onto the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading). Gently press with a fork to flatten slightly and create round shapes.
- Place tray in fridge for 15 minutes.
- Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top. Cool on tray for 5 minutes then transfer to a wire cooling
- When biscuits are cool place them in a blender.Process until biscuits are just broken.
- Add the coconut oil and process again until fine crumbs are formed and the oil has ‘binded’ the biscuits.
- Press crumbs into a lined and greased 20cm/8inch spring form cake tin (a pie dish can also be used). Make sure the crumbs extend up the sides of the tin. Place pie crust in fridge to set for at least 5 hours or the freezer for 1 hour.
- Peel the apples and cut into chunks. Place the apple chunks in a saucepan and cover with water.
- Bring the water to the boil and simmer for 8 minutes, or until apples are soft (time will vary from 5-10 minutes). Strain the apples.
- Place the softened apple pieces in a blender and process until a purée forms. Allow the apple puree to cool before using.
- Place 340 grams of apple puree, milk, egg yolks, maple syrup and vanilla in a saucepan and stir until combined.
- Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly.
- Whilst the mixture is heating in the saucepan, sprinkle the gelatin over the water in a small bowl. Allow to sit and thicken.
- Add the thickened gelatine and the cream to the warm custard and blend until smooth and no gelatine lumps remain. This can be done in a kitchen blender or using a hand blender.
- Allow the custard to cool slightly (but not set) before using
- Remove thickened cream from the can, discarding the watery remains.
- Place the cream in a mixing bowl and whisk on high until thick.
- Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin).Add the caramel and continue to whisk until incorporated.
- Place Caramel Cream in the fridge to thicken.
- Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring mixture to the boil, then reduce to medium heat.
- Allow the mixture to simmer for 20-30 minutes (this time will depend on the quality of the coconut cream used). The caramel should be golden and slightly thick.
- Allow to cool and keep refrigerated.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/