Why make apple pie when you could make caramel apple pie? It just makes sense. Growing up in the great state of Washington, I have eaten and picked my fair share of apples. Or probably more than my fair share. As they say, an apple a day keeps the doctor away!
Note: So what do you do when you are seriously craving apple pie, but you need it to be ready in 10 minutes at? You make skillet apple pie, of course. Here’s how: Melt 1 tablespoon coconut oil in a skillet. Add 3 chopped apples. Cook for 5 minutes, stirring often until soft. Add 2 teaspoons ground cinnamon, a pinch of nutmeg, a pinch of sea salt, 2 tablespoons raisins, and ¼ ground walnuts. Cook for another 3 minutes and serve hot.
6 Green Apples
1 cup coconut palm sugar
¾ cup blanched almond flour
½ teaspoon sea salt
1 Lemon
1 PIE CRUST
½ cup palm shortening
½ cup sliced almonds
COCONUT MILK ICE CREAM
Preheat the oven to 375 ̊F.
Peel, core, and slice the apples. Juice the lemon and toss with the apple slices.
Combine 1⁄2 cup coconut palm sugar, 1⁄2 cup blanched almond flour, 1⁄4 teaspoon sea salt, and lemon in a large bowl. Add the sliced apples and mix well. Fill your pre-baked pie crust with the coated apple slices.
Combine the palm shortening, sliced almonds, 1⁄2 cup coconut palm sugar, 1⁄2 cup blanched almond flour, and 1⁄4 teaspoon sea salt in a large bowl. Mix well. Sprinkle the almond mixture over the pie.
Cover the pie tightly with foil. Bake for 25 minutes. Remove the foil, bake for another 20 minutes. Remove the pie from the oven and drizzle with the caramel sauce. Serve with large scoops of Vanilla Ice Cream. Enjoy!
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