Print Recipe

Caramel Apple Pie

The perfect combination of apple and caramel!
Prep Time30 mins
Cook Time30 mins
Total Time8 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Caramel Apple Pie

    • Butternut Snap Pie Crust
    • Apple Custard
    • Caramel Cream
    • Extra Caramel Sauce for drizzling

    Butternut Snap Pie Crust

    • 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

    Apple Custard

    • 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

    Caramel Whipped Cream

    • 1 can Coconut Cream opened and refrigerated over night (minimum 5 hours)
    • 6 tablespoons Caramel Sauce – add more if tasting requires see recipe below

    Caramel Sauce

    • 1 400 ml can Coconut Cream
    • 1/2 Cup Maple Syrup
    • dash of salt
    • 2 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      Caramel Apple Pie

      • 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.

      Butternut Snap Pie Crust

      • 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.

      Apple Custard

      • 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

      Caramel Whipped Cream

      • 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.

      Caramel Sauce

      • 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.