Caramel Apple Pie that is naturally sweetened and healthy? Pie that you can eat for breakfast or hand an entire pie to your child and feel awesome about it? Do I have you intrigued?
Instant Pot Naturally Sweetened Caramel Apple Pie with Apple Butter Whipped Cream. My mom always tells me I drag out my sentences, so why not my recipe titles! Especially for this pie because it deserves each and every word.
A little somethin’ about me. I don’t eat sugar, at least 99% of the time, because well, I had to taste this White Chocolate Raspberry Cheesecake and Triple Chocolate Cheesecake to determine if it was blog worthy. That and I have serious love for 90% Lindt Chocolate Bars.
In short, I took a course called Go Sugar Free by Jacqueline Smith (one of the most kind-hearted people I know) and it cured me of my sugar habits and completely changed my life. But those details are for another day. Go here for more details about the Go Sugar Free course. There is a new course starting January 3rd (perfect timing for post holiday sweets binge and New Years resolutions) and the earlier you sign up the better! Today, I simply want to show how amazing eating Sugar Free can be.
Exhibit A: Whole Wheat Coconut Oil Pie Crust
Whole Grain and made with the good fats that coconut oil provide. It’s so buttery tasting and crisp and is the easiest pie dough to make ever! Seriously, it’s so amazing to work with. Rolls out easy, patches seamlessly if I tear it, and it doesn’t shrink when it bakes. You can of course use your favorite pie crust, store-bought pie crust, pre-baked puff pastry, or even a graham cracker crust.
And yes, I know the edge of the crust is broke a bit. I bumped it and about cried.
Would you look at this cute pie dish! My mother gifted this to me. She’s had it since I was child and never once used it! I’m so thrilled to have finally used it myself!
Exhibit B: The Filling
With just 3 simple ingredients – apples, dates, and cinnamon – I was able to rekindle my love for my beloved apple pie. The bits of dates soften and melt into the apples and create a caramel-y sweetness with each and every yummy bite. It’s a refined sugar-free dream come true, this pie.
My favorite apples to use are Honey Crisp because they’re so naturally sweet, but other good pie apples might be Pink Lady, Granny Smith, Braeburn, or Jonagold.
Quick tip for those dates: They are STICKY! I like to use kitchen shears to cut them into small pieces which is MUCH easier than using a knife.
Exhibit C: Apple Butter Whipped Cream
Any store-bought apple butter will work here, but to keep it truly sugar-free, I like to use my own apple butter that is made with just apples and cinnamon. I make it in the slow cooker because it reduces and thickens it much better than the pressure cooker. Plus, letting it cook all day makes my house smell glorious.
A + B + C = GLORIOUS!
You may be wondering, why would I make the pie filling in the pressure cooker instead of baking it up in the oven. Here’s why
- Oven space for holidays
- No soggy pie crust bottom
- Pie filling cooked and ready in less than 10 minutes
- Most importantly – Piping hot apple pie filling with cream melted over the top. Nothing makes me more sad than eating a piece of apple pie that was cooked hours before. It’s just not the same when the apples aren’t hot and juicy.
I hope you get to enjoy it soon as well!
Tools used to make Pressure Cooker Refined Sugar Free Apple Pie
Instant Pot or
Food Processor This Breville brand is pricey, but I love it more than any other I’ve ever used
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Pressure Cooker Naturally Sweetened Apple Pie with Apple Cinnamon Whipped Cream
This Pressure Cooker Pie Filling is completely refined sugar free and 100% divine! Serve it inside a Whole Wheat Coconut Oil Pie crust and you’ve got a dessert that’s good for any time of day
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: Less than an hour
- Yield: 1 pie
For the Whole Wheat Coconut Oil Pie Crust (can substitute with any pie crust, graham cracker crust, or prebaked puff pastry)
- 260 grams (about 2 cups) whole wheat pastry flour, can substitute white whole wheat flour
- 1/2 teaspoon salt
- 160 grams (2/3 cup) coconut oil – scoopable, not liquid
- 5-6 tablespoons ice cold water
For the Caramel Apple Pie Filling
- 4 pounds honey crisp apples (could also use Pink Lady, Jonagold, Braeburn, or Granny Smith, but Honey Crisp are the most sweet so that’s what I used)
- 1 1/2 cups whole dates
- 1 teaspoon cinnamon (Vietnamese/Saigon is my favorite)
- 4 tablespoons apple juice, divided
- 1 tablespoon cornstarch
For the Apple Butter Whipped Cream (Can be made up to 2 days in advance, but it will become more loose in the fridge)
- 2 cups heavy cream
- 1/4 cup apple butter
- pinch of cinnamon
- 1-2 tablespoons maple syrup, optional for a sweeter cream
For the Whole Wheat Coconut Oil Pie Crust
- To the bowl of a food processor, add flour and salt. Pulse a few times to combine. Next add scoops of coconut oil. Pulse 5-6 times or until it resembles wet sand. This could also be done with 2 knives or a pastry blender.
- Add 5 tablespoons of ice cold water and pulse 5-6 times until it starts to come together, adding an extra tablespoon of water if it’s too dry. You should be able to squeeze it with your hand and have the mixture stay together. If it just falls apart like sand, it needs an extra tablespoon water.
- Scoop the dough out onto a lightly floured surface and shape it into a flat disc with your hands. Flour the top of the dough and use a rolling pin to shape the dough into a circle just wider than a 9 inch pie plate and about 1/8-inch thick. Add extra flour to the bottom surface and top to prevent it from sticking while rolling it out.
- Roll the dough onto the rolling pin to transfer it to your pie plate. Shape the edges as desired. No need to poke holes in the dough.
- Bake pie crust at 350° F for 25-30 minutes. The crust won’t brown significantly, so when it feels crisp and dry to the touch, take it out.
- Let cool completely before filling. Can store it in a gallon sized ziplock once it’s cooled if not using the same day.
For the Caramel Apple Pie Filling
- Peel, core, and slice all the apples to about 1/4-inch thick. I like to use an apple peeler to make this really fast. Place apples in a bowl and set aside
- Pit the dates and use kitchen shears or sharp, clean scissors to cut them into 6-8 pieces each. You can also use a sharp knife but the shears make it a lot easier. Add dates to the bowl of apples along with the cinnamon and toss everything to combine. Pour apples into the pot of a pressure cooker and add 2 tablespoons of apple juice.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2 minutes. While the apples are cooking, make the Apple Butter Whipped Cream (instructions below)
- When cooking is complete, use a quick release.
- Combine cornstarch and 2 tablespoons of apple juice. Using the saute function of the pressure cooker, bring apples to a light simmer then stir in cornstarch slurry and stir until thickened. Pour the apples hot directly into the pie crust. Enjoy hot with a big dollop of Apple Butter Whipped Cream.
- Can also be eaten at room temperature or chilled from the refrigerator. Reheats perfectly in the microwave (for breakfast!). The crust holds up very well and still has a nice crunch to it after 4 days in the fridge.
For the Apple Butter Whipped Cream
- Place apple butter, heavy cream, and cinnamon into a high speed blender and blend at medium speed until thick. Alternatively, use a bowl and a hand mixer. Place in the refrigerator until ready to use. Can be made up to 2 days in advance although it’ll become looser as it sits, which is actually amazing over the pie!