Salted Caramel Apple Pie

Salted Caramel Apple Pie

Total Time: 02h 10m
Hands-on Time: 01h 45m
Makes: 8 servings

This one-of-a-kind, grain- and gluten-free caramel apple pie recipe features a walnut-date crust filled with cardamom baked apples nestled over salted caramel pudding, then finished with crème fraîche whipped cream and sprinkles of fleur de sel and cinnamon. Sure to please all the guests at your table!

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For the Pudding:
  1. In a large, heavy-bottomed pot over medium-high heat, heat brown sugar, water and salt. Cook for about 10 to 12 minutes, until a smoking, dark brown caramel with a nutty aroma forms.
  2. Immediately whisk cream and milk into caramel to stop the cooking. The mixture will steam and caramel will seize, but will become smooth again as you whisk.
  3. Bring mixture to a boil, then reduce heat to medium.
  4. In a medium bowl, whisk together egg, egg yolks and cornstarch. Temper half of the hot caramel cream into egg mixture by adding a cup of caramel at a time, whisking constantly.
  5. When half the caramel is incorporated, pour egg mixture back into remaining caramel and boil, whisking constantly, for about 2 minutes, until custard is very thick.
  6. Remove from heat and whisk in butter and rum. Strain custard through a fine mesh strainer to remove any lumps, place into a container with a lid and chill in the refrigerator for several hours or up to 3 days.
For the Crust:
  1. Line a round 8-inch tart pan with parchment.
  2. In a food processor, pulse walnuts until a fine meal forms.
  3. Add dates and pulse until a coarse meal forms and mixture holds together when squeezed between your fingers. Add a little warm water if needed to hold together.
  4. Press mixture into prepared tart pan, cover with plastic wrap and freeze until ready to use.
For the Apples:
  1. Preheat oven to 425 degrees.
  2. In a food processor, combine vanilla bean quarters, cardamom and sugar. Pulse until finely ground.
  3. On a baking sheet, place apple slices in a single layer. Sprinkle vanilla bean-sugar mixture on top.
  4. Bake for 10 to 15 minutes, until apples are soft but still hold their shape.
For the Whipped Cream:
  1. In a chilled, medium mixing bowl, whip the whipping cream until it begins to thicken.
  2. Add crème fraiche and beat until the mixture is thick and fluffy.
To Assemble:
  1. Remove crust from freezer and spread with chilled pudding, then sprinkle with fleur de sel. Cover pudding with apples and sprinkle with cinnamon.
  2. Slice pie into wedges, top each slice with a dollop of the whipped cream, and serve.
  1. To save time on serving day, the pie crust and pudding can be prepared up to 3 days in advance, and the apples 1 day in advance.