This Caramel Apple Pie is the perfect fall dessert made healthier with a whole wheat crust, no shortening, and no refined sugar.
Fall is in the air! Beautiful color on the trees, cooler weather, apples, cinnamon, and warm gooey desserts. It’s definitely my favorite time of year and I’m excited to be here today sharing this delicious fall recipe for caramel apple pie. It doesn’t get more fall than caramel, apples, and cinnamon. Add a flakey whole wheat crust and you’ve got dessert perfection!
And, it’s pretty too! This is the kind of pie you can take to Thanksgiving dinner and be proud to show it off.
The secret to this pie’s beauty is the simple lattice crust. I only tried a lattice crust for the first time a few months ago and it is way easier than I thought it would be. The simplest way I found to cut straight strips of crust is a clean ruler and a pizza cutter. But, even if they don’t end up perfect, it just adds to the rustic feel. I hope you’ll give it a try on this pie. I promise it is easier than you think.
The secret to the delicious flavor is the addition of caramel sauce to the apple filling. Actually, let’s be honest, there isn’t much that isn’t better when covered in caramel sauce. You can use any caramel sauce you want in this recipe, but I have a favorite homemade caramel sauce recipe (that is dairy free, refined sugar free, vegan, and paleo), and that is absolutely delicious in this caramel apple pie. I discovered the recipe about a year ago, and I am always looking for excuses to put it on just about anything. Really, this caramel sauce is a must-try. Give it a chance and I bet you’ll be looking for ways to use it too. You can find that recipe right here.
Enough talk about how delicious this pie is, now onto the recipe. It isn’t a super quick and easy one, but it is worth the effort. I hope your family and friends love this one as much as mine do!
Caramel Apple Pie
- 1/4 cup water
- 1 large egg
- 2 cup pastry flour, whole wheat
- 1/2 teaspoon salt
- 12 tablespoon butter, unsalted
- 8 medium apple
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup flour, whole wheat
- 1/2 cup coconut milk
- 1/4 cup maple syrup, pure
- 1/8 teaspoon sea salt
- 1/2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/8 teaspoon cinnamon
- 1. Start by making the crust. Mix the flour and salt together in a large bowl.
- 2. Using a pastry cutter, cut the cold butter into the flour mix until the mixture resembles course meal.
- 3. Whisk together the egg and water and then add slowly to the flour mixture while stirring with a wooden spoon or rubber spatula.
- 4. When the dough starts to form, transfer it to a floured work surface and fold the dough until the flour is fully incorporated.
- 5. Divide the dough in half, flatten each into a 1 inch thick disk, and wrap tightly in plastic wrap.
- 6. Chill in the refrigerator for at least 2 hours.
- 7. While the crust is in the refrigerator, make the homemade caramel sauce and prep the apple filling. Find the recipe and instructions for the caramel sauce here.
- 8. To make the filling, gently toss the thinly sliced apples and lemon juice in a very large bowl.
- 9. In a small mixing bowl, combine the flour, nutmeg, cinnamon, and salt.
- 10. Pour over the apples and gently stir to combine. Set aside.
- 11. Roll out one of the disks of chilled dough on a floured work surface until it is a circle about 12 inches in diameter.
- 12. Carefully place the dough into a 9×2 inch pie dish.
- 13. Fill the pie crust with the apples. Drizzle with 1/2 cup of the caramel sauce, reserving the rest for topping.
- 14. Preheat oven to 375 degrees F.
- 15. Remove the other disk of pie dough from the refrigerator.
- 16. Roll the dough out into another 12 inch circle. Using a pizza cutter and a clean ruler, cut 10 strips 1 inch wide.
- 17. Carefully thread the strips over and under one another, pulling back strips as necessary to weave.
- 18. Using a sharp knife, trim the extra overhang. Press down the edges of the dough with a fork or your fingers.
- 19. Brush the lattice crust with a very thin layer of the beaten egg.
- 20. Sprinkle with a little cinnamon.
- 21. Place the pie on a large baking sheet and bake for 20 minutes. Cover the edges of the crust with aluminum foil and bake for an additional 40-50 minutes. The pie will be done when the caramel begins to bubble up.
- 22. Allow the pie to cool for 4 hours before serving.
- 23. Drizzle each serving with the extra caramel sauce. It is best served on the same day, but it can be covered tightly and stored in the refrigerator for up to 3 days.
If you are looking for more healthy pie recipes, checkout my gluten and refined sugar free Pecan Pie. Hooray for pie season!