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Instant Pot Caramel Apple Pie

Pressure Cooker Sugar Free Caramel Apple Pie, sweet and wholesome!

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

Ingredients

For the Whole Wheat Coconut Oil Pie Crust (can substitute with any pie crust, graham cracker crust, or prebaked puff pastry)

For the Caramel Apple Pie Filling

For the Apple Butter Whipped Cream (Can be made up to 2 days in advance, but it will become more loose in the fridge)

Instructions

For the Whole Wheat Coconut Oil Pie Crust

  1. To the bowl of a food processor, add flour and salt.  Pulse a few times to combine.
  2. 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.
  3. 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 press it with your hand and have the mixture stay together.  If it falls apart like sand, it needs an extra tablespoon of water.
  4. Scoop the dough out onto a lightly floured surface and shape it into a flat disc with your hands.
  5. 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.
  6. Roll the dough onto the rolling pin to transfer it to your pie plate.  Shape the edges as desired.  Use a fork to poke the bottom of the crust.
  7. Bake pie crust at 350° F for 20-25 minutes.  The crust won’t brown significantly, so when it feels crisp and dry to the touch, remove from oven.
  8. Let cool completely before filling.  Can store in a gallon sized ziplock once it’s cooled if not using the same day.

For the Caramel Apple Pie Filling

  1. 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 the pressure cooker pot and set aside
  2. 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.
  3. Add dates to the pot of apples.
  4. Add cinnamon and 2 tablespoons of apple juice.  Toss everything to combine.
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  6. While the apples are cooking, make the Apple Butter Whipped Cream (instructions below)
  7. When cooking is complete, use a quick release.
  8. 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.
  9. Gently stir, just until mixture thickens, then immediately take off the heat to prevent the apples from overcooking.
  10. Pour the hot apples directly into the cooled pie crust.
  11. Enjoy hot with a big dollop of Apple Butter Whipped Cream.
  12. Can also be eaten at room temperature or chilled from the refrigerator.  Reheats perfectly in the microwave (for breakfast!).
  13. 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

  1. 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 becomes looser as it sits, which is actually amazing over the pie!

Notes

Keywords: sugar free dessert, quick dessert, sweet pie