Well, if he or she is an enlightened resolutionary, they serve salted caramel apple pie. But not the usual calorie-, fat- and carbohydrate-laden pie. This is a delicious no sugar added salted caramel apple pie with a light, flaky whole wheat crust that will have your mouth watering while the aroma fills your kitchen as it bakes.
Make no mistake, this is definitely not diet food, and your recommended daily allowance of all the usual nutritionals would be better served with fresh fruit for dessert, but with no added sugar, no artificial sweeteners, about half the calories and saturated fat of the usual homemade or store bought apple pie, and the added fiber of a whole wheat crust, you can feel good about serving this pie to your family as part of Sunday dinner. You can also serve it to dinner guests without reservations or apologies, and no one will ever suspect how much healthier this pie is. Don’t worry, we’ll keep your secret!
No Sugar Added Salted Caramel Apple Pie
- 3 Tbs cornstarch
- 1 Tbs ground cinnamon
- 12 oz can unsweetened apple juice concentrate, thawed
- 6 cups sliced apples
- 4 oz Amoretti Premium Sugar Free Caramel Flavoring
- 2 tsp sea salt
- 2 ½ cups whole wheat pastry flour
- ¼ tsp salt
- 6 Tbs very cold butter
- ¼ cup cold water
Combine the flour and salt in a medium bowl. Cut in the butter with a pastry blender. Add the ice water a tablespoon at a time until the dough forms a ball. Do not add any more water than you need to form the dough. Gather up the dough, divide it in half and pat it into two discs. Wrap each disc in plastic wrap and refrigerate the dough for at least 30 minutes.
In a small bowl, whisk the cornstarch and cinnamon together, stir in ⅓ cup of the apple juice concentrate and set it aside. In a large saucepan, simmer the sliced apples with the remaining apple juice concentrate for about 10 minutes or until the apples are tender. Stir in the cornstarch mixture, bring the mixture to a boil, then reduce the heat and simmer until thickened. Remove the filling from the heat and allow it to cool. Stir in the Amoretti Premium Sugar Free Caramel Flavoring and the sea salt.
Pre-heat the oven to 350°F.
While the filling is cooling, remove one dough disc from the refrigerator and roll it out on a lightly floured surface into a 10-inch circle. Gently roll the crust onto your rolling pin, place the dough over the pie pan and carefully unroll it, fitting it loosely onto the pan and then pressing the dough into place without stretching it. Trim all but two inches of the pie dough from around the edge. Put the pie pan with the bottom crust in the refrigerator while you prepare the top crust.
Remove the second dough disc from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle. Remove the pie pan with crust from the refrigerator and fill it with the prepared filling. Gently roll the top crust onto your rolling pin, place it over the filled bottom crust and carefully unroll it, fitting it loosely on the top of the pie. Trim the edges of the top crust. Press the top and the bottom crusts gently together and fold them under themselves around the circumference of the pie. Crimp the edges with your thumb and forefinger or press them lightly with a fork to seal. Use a sharp knife to cut several vents into the top crust to allow steam to escape. Bake the pie on a baking sheet in a preheated 350°F oven for 45 minutes, or until the crust is golden brown. If the edge is browning too quickly, cover it with a pie crust shied or strips of aluminum foil.