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!
If you are looking for more healthy pie recipes, checkout my gluten and refined sugar free Pecan Pie. Hooray for pie season!