Salted Caramel Apple Pecan Pie – Stick with a Small Slice
Did the title lure you in? I hope so! Your tastebuds are going to thank me – big time. This Salted Caramel Apple Pecan Pie uses rich, dark brown sugar for a caramel flavor, a low FODMAP amount of moist, sweet and juicy apples, crunchy pecans and a hit of salt, which tempers the sweetness.
Apples, by the way, have been tested by Monash University. Both Pink Lady and Granny Smith apples are low FODMAP in 20 g amounts. Read our article about Apples and the low FODMAP diet.
Similarly, pecans are low FODMAP, is eaten in small amounts. The recipe takes this “FODMAP Stacking” into consideration. Please use our serving size recommendations.
Salty & Sweet
Pecan pie can be very sweet, sometimes cloyingly so. Caramel, while it does have a bitter edge, is sweet as well. The addition of salt tempers the overall sweetness.
If you want a little bit of salt, use 1/2 teaspoon. If you really like the sweet/salty approach to desserts then to for the 3/4 teaspoon; your choice. We are all about having choices while following the low FODMAP diet!
Creamy & Crunchy
Pecan pie is always a combo of a dry sugar, usually brown sugar, and a liquid sweetener, usually corn syrup.
Together with the eggs they make that moist, almost creamy consistency that we all love in our pecan pies.
The amount is perfect and contrasts with the crunchy pecans. Make sure to follow the directions to lightly toast the pecans before they are incorporated into the filling; it makes a huge difference.
You do need to make our All-Butter Pie Crust, so plan accordingly.
Low FODMAP Salted Caramel Apple Pecan Pie
You can have a treat, every now and then. Sugar is not high FODMAP, but we do recommend that you consider this pie, and recipes like it, as an occasional treat. Stick with the serving sizes!
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) pie; 16 servings
- Half a Batch All-Butter Pie Crust, ready to roll
Pecan Apple Pie Filling:
- Position racks in upper and lower third of oven. Preheat oven to 375°F/190°C. Coat a 9 inch (23 cm) pie plate with nonstick spray.
- For the Crust: Roll dough out on lightly floured parchment paper to a 12-inch (30.5 cm) round and about 1/4 inch (6 mm) thick. Fit into prepared pie plate, trim edges, fold edges under and crimp as desired. Line crust with aluminum foil and fill with pie weights on upper rack for about 10 to 12 minutes until crust is beginning to feel dry to the touch. Remove foil and weights and continue to bake for a few minutes until just beginning to color. Cool on rack as you proceed with recipe.
For the Filling: Simultaneously on the other oven rack, toast pecans on a rimmed baking sheet until very lightly colored, about 5 minutes. Do not over brown. Cool on rack. Chop the nuts.
Whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla and salt. Fold in chopped pecans and apples and pour into cooled crust.
Re-adjust rack to middle of oven. Bake pie for 10 minutes, then turn oven down to 350°F/180°C and continue to bake until the edges of the filling are set and slightly puffed; the center will be slightly wiggly, about 40 to 50 minutes. The center will firm up upon cooling. Cool on rack at least 2 hours before slicing. Pie may be made 1 day ahead. Store at room temperature lightly covered with foil. Serve warmed or at room temperature.
- This is a rich pie that combines many potentially high FODMAP ingredients, such as nuts and apples. GO SLOW! Try a small slice as recommended and assess your tolerances.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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