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Cooking Steps

Peel and thinly slice apples. Make them as thin as you can… a mandolin would work great for this! Toss the chopped apples in the lemon juice to prevent discoloring and add a tartness. In a small bowl, mix together the apple spices (coconut flour, cinnamon, nutmeg and ginger). Toss sliced apples in apple spices and set aside.

Begin preparing salted caramel by combining maple syrup, water and butter in a small saucepan. Allow butter to melt over medium high and mixture to begin to bubble. Allow mixture to continue to cook till it reaches a rich caramel color and consistency. When you run a spoon through the mix, it should take a second to fold back to where it was, if that makes sense. Once it reaches this point, removed from heat and add in coconut milk and salt. Make sure your salt is a very fine grind or it may not disperse properly.

Now you are ready to assemble. Start by placing your pie crust into the pie plate. I used this one : http://paleoonmain.blogspot.com/2011/08/apple-pie.html
Now begin by layering about 1/3 of the prepared apples into the crust. Top with about 1/3 of the caramel mix. Continue with another 1/3 of each, and then the final 1/3 of each. Top with prepared crust. I chose to sprinkle pieces of crust over mine as I had a 3 year old helping me, and that was a fun/easy step for her to do!

In a 375 degree preheated oven, bake for 20 minutes before lowering temperature to 350 for an additional 25-30 minutes. Allow pie to cool completely before serving. Enjoy!

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Serves 5

50 min

This is a Dairy Recipe

Ingredients

• 6 Medium Apples- I used Braeburn
• 1/4 C Lemon Juice
• 3 Tbsp Coconut Flour
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/4 Tsp Ginger
• 3/4 C Maple Syrup
• 1/4 C Water
• 4 oz Butter, 1/4 C Full Fat Coconut Milk
• 3/4 Tsp Very Find Ground Sea Salt, Your Favorite Paleo Pie Crust

caramel apples? the lazy way…

I read Heidi's blog 101cookbooks.com religiously. I love her photography, use of words and creative food combination utilizing natural ingredients. So you can imagine how thrilled I was when I saw a beautiful shot of caramel apples on her site the other day.

Prior to reading her recipe I had not given much thought to making this glorious Halloween treat. The idea of high fructose corn syrup and other weirdly engineered ingredients was somewhat off putting. And I must confess, the notion of eating pure heavy cream and agave still is, however, I think the boys will be able to handle it (once or twice per year) and will completely relish the novelty of this overly sweet, dairy laden treat.

Now, since I do not own a candy thermometer, nor do I keep lollipop sticks in the house, I decided to make my own easy (read lazy) version of caramel apples.

The boys had my first test batch for dessert, dipping apple slices in home made caramel and loved it. I stayed up and made another test batch after I put them to bed, indolent, yet unable to let go of Heidi's caramel apple perfection. I wanted caramel that set. And I wanted it the easy way. Alas, it was to no avail, so I reluctantly settled for this "apples dipped in caramel" recipe.

Caramel Applesprinter friendly
1 cup agave nectar
1 ¼ cups heavy cream
½ teaspoon celtic sea salt
apples, sliced, for dipping

1. Heat agave in a saucepan until tiny bubbles form around the edges --a very low simmer
2. Continue heating agave this way for 5 minutes (reduces water content of the agave)
3. Add heavy cream and salt, then bring mixture to a boil
4. Reduce heat to an active simmer (Heidi's words); continue to simmer actively for 7-10 minutes :-)
5. Remove mixture from heat when the caramel reaches a darker nutty color
6. Place saucepan in a large bowl of ice water to cool and thicken caramel
7. Place a large bowl of apple slices on the table
8. Provide an individual ramekin of caramel to each of your hungry little ghosts and goblins
9. Wash their hands with a wet rag before they leave the table

I hope you find this shortcut useful and that your little ones enjoy lapping up this luscious treat.