Thursday, October 20, 2011

Gluten Free Caramel Apple Pie

This was deliciously appropriate for the month of October.  I like old fashioned apple pie, but for this Halloween I was inspired to try this delicious version.  

So easy to make, it's scary!

I used a variation of the pie crust from this recipe (click here) and this recipe (click here) using the flours I had on hand.  I kept the proportions the same (using 2 cups of flour).  You can use any of your favorite gluten free flour mixes and it should turn out just fine.


  • 1 gluten free rough puff pastry pie crust (see above links)
  • 5 or 6 of your favorite baking apples (I used golden delicious, although they can get a bit runny)
  • 1/4 cup cornstarch or arrowroot
  • 2 cups white granulated sugar
  • 1/2 stick of  unsalted sweet cream butter
  • 1/2 cup heavy whipping cream

Step 1:
Prepare, mix, and roll out your pie crust using one of the recipes listed above.  Put it in a pie tin (I used two 7 inch tins to make two smaller pies).  Refrigerate the pie crusts until needed.

Step 2:
Wash your apples.  Peel, core, and dice them.  Toss them in a bowl with the 1/4 cup of cornstarch or arrowroot.  Cover in plastic wrap and set aside until ready to use.

Step 3:
Pour the 2 cups of sugar into a medium to large saucepan and begin heating over medium heat.

Step 4:
Set out your heavy whipping cream and butter on the counter beside you.  You will need these quickly and won't have time to go into the refrigerator searching for them without burning the caramel.

Step 5:
Begin stirring the sugar.  It will slowly begin to melt and turn a nice amber color as indicated by the following picture sequence.

Step 6:
When the sugar is melted with no visible white chunks and is turning a warm shade of amber, add the half stick of butter and continue stirring until melted in.

Step 7:
Remove the pan from the heat.  {{{ Warning!  It will be very very hot and easily and quickly burn you during this step.}}}  Using a very long handled spoon, stir in the half cup of  heavy whipping cream.  Be extremely careful to avoid the large plume of hot steam that will be given off during this step.  (I burned the entire back of my hand the first time I tried this.)

Step 8:
Uncover the apples and divide them equally into the two pans (or fill the one pan if you are making one large pie).  Pour the caramel sauce over the apples being careful not to get it on the edges of the pie crust.

Step 9:
Wet the edges of the pie crust with a finger and some water. Place the pie topper on top.  Use a knife to make steam vents in the top.  I made a jack-o-lantern face in mine.

Step 10:
Bake at 375 degrees for 30 minutes.  Cool slightly before serving.


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