Gluten-Free Caramel Apple Pie

Health score
1%
Gluten-Free Caramel Apple Pie

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Indulge in the delightful flavors of our Gluten-Free Caramel Apple Pie, a dessert that perfectly marries the sweetness of caramel with the tartness of apples. This pie is not just a treat for those with gluten sensitivities; it’s a delicious dessert that everyone will love. With a golden, flaky crust made from Pillsbury® Gluten Free refrigerated pie and pastry dough, this pie is as easy to make as it is to enjoy.

Imagine the aroma of warm apples and caramel wafting through your kitchen as this pie bakes to perfection. Each slice reveals a generous filling of gluten-free apple pie filling, enhanced with a rich caramel topping and a sprinkle of toasted pecans for that extra crunch. Whether you’re hosting a gathering or simply treating yourself, this pie is sure to impress your guests and satisfy your sweet tooth.

Serve it warm, topped with a scoop of creamy vanilla ice cream, and watch as the caramel drizzles down the sides, creating a mouthwatering presentation. With a total preparation and baking time of just over three hours, this pie is well worth the wait. Gather your loved ones around the table and enjoy a slice of this comforting dessert that brings warmth and joy to any occasion.

Ingredients

  • 42 oz peach pie filling gluten-free with more fruit canned
  • 0.3 cup mrs richardson's butterscotch caramel sauce gluten-free
  • container pastry crust gluten free refrigerated pillsbury®
  • tablespoons pecans toasted chopped
  • cups whipped cream 

Equipment

  • oven
  • aluminum foil
  • microwave
  • measuring cup

Directions

  1. Heat oven to 425°F. Divide dough in half. Knead 1 half until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper.
  2. Roll into a round 1 1/2 inches larger than top of 9 1/2-inch deep-dish pie plate.
  3. Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate.
  4. Spoon pie filling into shell. Repeat kneading and rolling of second half of dough; carefully turn dough over on filling. Trim and fold edges together. Flatten edge with fork or crimp for decorative edge. Cover edge with strips of foil.
  5. Bake 30 minutes; remove foil.
  6. Bake 10 to 20 minutes longer or until crust is golden brown. Cool 1 hour before serving.
  7. Meanwhile, in 1-cup microwavable measuring cup, mix topping and pecans. Microwave on High 30 to 60 seconds or until warm; stir.
  8. Cut pie into 8 servings; place on individual plates. Top each with 1/4 cup ice cream; spoon caramel mixture over top.

Nutrition Facts

Calories250kcal
Protein2.49%
Fat19.26%
Carbs78.25%

Properties

Glycemic Index
13.63
Glycemic Load
4.64
Inflammation Score
-1
Nutrition Score
3.2369565160378%

Flavonoids

Cyanidin
0.27mg
Delphinidin
0.18mg
Catechin
0.18mg
Epigallocatechin
0.14mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.06mg

Nutrients percent of daily need

Calories:250.05kcal
12.5%
Fat:5.59g
8.59%
Saturated Fat:2.4g
14.98%
Carbohydrates:51.07g
17.02%
Net Carbohydrates:49.11g
17.86%
Sugar:31.66g
35.18%
Cholesterol:14.52mg
4.84%
Sodium:121.04mg
5.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.63g
3.25%
Manganese:0.16mg
7.97%
Fiber:1.96g
7.85%
Copper:0.12mg
5.98%
Vitamin B2:0.1mg
5.84%
Phosphorus:54.84mg
5.48%
Calcium:53.42mg
5.34%
Potassium:147.65mg
4.22%
Vitamin A:182.41IU
3.65%
Vitamin C:2.79mg
3.38%
Vitamin B1:0.05mg
3.24%
Iron:0.53mg
2.94%
Vitamin B5:0.29mg
2.87%
Magnesium:10.99mg
2.75%
Zinc:0.4mg
2.67%
Vitamin B12:0.14µg
2.36%
Vitamin B6:0.04mg
2.25%
Selenium:1.26µg
1.79%
Vitamin E:0.2mg
1.31%