Apple pie and salted caramel belong together. This sugar-free salted caramel apple pie layers thin, tender Honeycrisp apples in a crisp almond crust, then covers them with glossy salted caramel pecans.
The apples are cooked briefly with cinnamon, lemon and allulose, and the caramel is allulose cooked to amber with cream, butter and sea salt. The pie is cut into 12 narrow wedges at about 90 calories and 5g net carbs each.
Precooking the apples is the secret. It softens them and drives off extra juice, so the crust stays crisp.
Why You’ll Love This Sugar-Free Salted Caramel Apple Pie
- Honeycrisp apples. Thin slices of a sweet, crisp apple bake into tender layers.
- Salted caramel pecans. A soft caramel topping with a pinch of sea salt.
- 90 calories per wedge. Each of the 12 narrow wedges has about 5g net carbs.
- No soggy crust. Precooked apples and a pre-baked crust keep the bottom crisp.
Ingredient Notes
Thin almond crust. Half a cup of Bob’s Red Mill almond flour, a tablespoon plus 2 teaspoons of coconut flour, melted butter, egg white and cold water make a soft dough you press into the dish.
Honeycrisp apples. Two and a half cups of peeled, thinly sliced Honeycrisp apples are cooked with allulose, cinnamon, lemon juice and water for this sugar-free salted caramel apple pie.
Salted caramel pecans. Three tablespoons of allulose and a tablespoon of water are cooked to amber, then finished with cream, butter and ⅛ teaspoon of fine sea salt before the pecans are folded in.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like apples, pecans and almond flour yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Salted Caramel Apple Pie
You need a 6-inch round pie dish that is 2 inches deep, a saucepan, bowls, a spatula and parchment. Prep takes about 30 minutes, the crust and filling bake for 40 to 50 minutes in total, and cooling and chilling take about 2 hours.
Bake the crust
Step 1. Preheat the oven to 325°F (163°C) and grease the pie dish.
Step 2. Mix both flours, the butter, egg white and cold water into a soft dough.
Step 3. Press thinly into the pie dish, forming a raised rim, and prick the bottom.
Step 4. Bake for 10 to 12 minutes, until lightly golden.
Cook and bake the apples
Step 5. Cook the apples, 25g of allulose, cinnamon, lemon juice and 30g of water, covered, for 5 to 7 minutes.
Step 6. Uncover and cook for 2 to 3 minutes to reduce the excess liquid.
Step 7. Arrange the apples tightly in the crust, discarding the excess juices.
Step 8. Bake for another 20 to 25 minutes, until tender, then cool for 20 minutes.
Make the salted caramel pecans
Step 9. Heat 40g of allulose and 15g of water until amber.
Step 10. Remove from the heat and carefully stir in the warm cream, butter and salt.
Step 11. Cool for 3 minutes, then fold in the pecans.
Step 12. Spread the caramel-coated pecans over the apples.
Cool and slice
Step 13. Cool for 40 minutes, then refrigerate for 1 hour.
Step 14. Cut the sugar-free salted caramel apple pie into 12 narrow wedges.
Success Tips for Sugar-Free Salted Caramel Apple Pie
Slice the apples thinly. Thin slices cook evenly and stack into tender layers.
Precook the apples. Cooking them first and discarding the extra juice prevents a soggy crust.
Keep the caramel soft. Stop at amber and add the cream right away so it stays soft, not candy-hard.
Chill before slicing. An hour in the fridge gives the pie better structure for clean wedges.
More Sugar-Free Apple Desserts
For another caramel apple pie, try my sugar-free caramel pecan apple pie. If you like a streusel top, the sugar-free Dutch apple pie is a favorite.
And for something easier, bake the sugar-free apple crumble.
Storage
The recipe does not give a storage time. Keep the pie refrigerated and slice it chilled.
Sugar-Free Salted Caramel Apple Pie FAQ
Why Honeycrisp apples?
Honeycrisp apples are naturally sweet and hold their shape, so the thin slices stay tender without turning mushy.
Why precook the apples?
Cooking them first softens the slices and removes extra juice, so the crust stays crisp.
How salty is the caramel?
Just ⅛ teaspoon of fine sea salt goes into the caramel, enough to balance the sweetness.
How many wedges does this sugar-free salted caramel apple pie make?
The 6-inch pie is cut into 12 narrow wedges.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Tender apples, a crisp crust and glossy salted caramel pecans, this sugar-free salted caramel apple pie is fall’s favorite pie made lighter.
Sugar-Free Salted Caramel Honeycrisp Apple Pie
Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease pie dish.
- Mix both flours, butter, egg white and cold water into a soft dough.
- Press thinly into pie dish, forming a raised rim. Prick bottom.
- Bake 10–12 minutes until lightly golden.
- Cook apples, 25g allulose, cinnamon, lemon juice and 30g water, covered, for 5–7 minutes.
- Uncover and cook 2–3 minutes to reduce excess liquid.
- Arrange apples tightly in crust, discarding excess juices.
- Bake another 20–25 minutes until tender. Cool 20 minutes.
- Heat 40g allulose and 15g water until amber.
- Remove from heat. Carefully stir in warm cream, butter and salt.
- Cool 3 minutes, then fold in pecans.
- Spread caramel-coated pecans over apples.
- Cool 40 minutes, then refrigerate 1 hour.
- Cut into 12 narrow wedges.
Notes
- Slice apples thinly for tender layers.
- Precook apples to prevent a soggy crust.
- Keep caramel soft, not candy-hard.
- Chill before slicing for better structure.