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 ½ teaspoon. If you really like the sweet/salty approach to desserts then to for the ¾ 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
Ingredients:
- Half a Batch All-Butter Pie Crust, ready to roll
Pecan Apple Pie Filling:
- 1 1/2 cups (149 g) pecan halves
- 2 cups (240 g) chopped peeled Pink Lady apples
- 1 cup (240 ml) light corn syrup
- 1 cup (214 g) firmly packed dark brown sugar
- 3 large eggs, at room temperature, whisked
- 5 tablespoons melted unsalted butter
- 1 tablespoon vanilla extract
- ½ to 3/4 teaspoon salt
Preparation:
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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.
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For the Crust: Roll dough out on lightly floured parchment paper to a 12-inch (30.5 cm) round and about ¼ 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.
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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.
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Whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla and salt. Fold in chopped pecans and apples and pour into cooled crust.
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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.
Notes:
Tips
- 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.
Nutrition
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.
Hi Dédé, I am glad you are feeling better. I really like your recipes. Could I use Lyles golden syrup in the apple pecan pie?
Thank you much, Kim
You could, and it would taste fabulous, but it would alter the FODMAP content. It would increase the Fructans so depending on how you personally do with them, you can make your decision.
Again, you can’t class this as low fodmap as apples are high fodmap & not to be consumed on a low fodmap diet – you need to check out your facts before labelling your website with low fodmap recipes as this is not the case!
Averil, we work very closely with Monash University and the recipe and the Apple Article are based upon their most up-to-date lab testing and reporting. Their representation of what is a Red Light (high FODMAP), Yellow/Amber Light (moderate) and Green Light (low FIODMAP) serving is is somewhat arbitrary. We always recommend that when you see a Red Light (high FODMAP) food that you read they entire entry as you will more often than not find that there is a Green Light (low FODMAP serving – which means that the food is low FODMAP in that amount. In fact, in the most recent app update, Monash took pains to redesign the user interface so that we can all see Green Light portions at a glance. And, there are low FODMAP servings of both Pink Lady Apples (20 g), as well as Granny Smith apples (25 g).
The goal with the low FODMAP diet is to ultimately eat as broadly as possible and it is not to remove FODMAPs from the diet, which is actually not recommended long term. The goal is to incorporate them back into your diet. We, and Monash, always recommend that you undertake the diet with a Registered Dietitian, preferably one trained by Monash. It is only through a structured Elimination and Challenge phase that you will learn what your personal tolerances are, which is what is important. You might end up being able to eat half an apple, or not at all. If you know that apples do not agree with you, then simply bypass the recipe. If you have been missing apples, you might want to try a very small slice. Always heed the serving size info. Also, I realize that I am assuming you are familiar with the Monash University Low FODMAP Diet Smartphone app. If you re using any other app, you might be using out-of-date or incorrect information. We recommend that you download the app.
Hi Dédé,
I’ve read and re read your recipe and can not see when the apples go in?! I’m assuming you fold them in at the end with the pecans before you bake?
Can’t wait to try it!
B
Yes you are right! Thank you for the eagle eye and I fixed the recipe.
Hello! I don’t see where you give the measurement for regular sugar. Only the brown sugar. Maybe I’m missing it but I don’t see it.
The recipe just uses brown sugar (for granulated type sweetener) for extra “caramel” flavor. The corn syrup also adds sweetness and moisture.