This Mapple (“Mock Apple”) Caramel Pie is the on plan answer to your apple pie conundrum. (Learn more about Trim Healthy Mama here) If you’ve been missing that warm slice of apple pie, then miss it no more.  The zucchini filling ends up just like apple pie.  The scrumptious caramel sauce that goes in and on this pie, send it over the top to out of this world deliciousness.  I am so excited for you to try it.

Ingredients:

1 recipe of Basic Pie Crust,  bottom crust in pie pan pre-baked at 425 for 5 minutes (Found here)

6 cups very thinly sliced peeled zucchini (about 3 large zucchini)

3/4 cup Butter

3 Tbsp of THM Baking Blend (Buy here) (or Nili’s Baking Blend)

3/4 cup Eyrthritol (Buy here)

2 doonks of Stevia (Buy here)

1/3 cup of water

2 tsp caramel extract (Buy here)

2 tsp apple pie spice (Buy here)

4 doonks of Glucomannan (Buy here)

Instructions:

• Preheat oven to 425 degrees.
• Make pie crust ahead and divide in two.  Press one half into a pie pan, prebake for 5-7 minutes, set aside.  Wrap and chill second half in the fridge.
• Peel and slice all the zucchini very thinly (I used a mandolin to achieve the thinness I wanted)
• Place Zucchini in a steamer for 3-5 minutes until they start to soften.  Remove zucchini from steamer and place on a flat surface on 3-4 paper towels to drain, then cover with 3-4 paper towel to press liquid out.
• Melt butter in a sauce pan.  Add in the Baking blend to form a paste.  Then add water, sweetener, caramel extract, apple pie spice and bring to a boil.
• Once boiled whisk the Glucomannan in, continually stirring to avoid clumps.
• Let boil for 2 mins, then remove from heat.
• Take the set aside, drained zucchini, place in medium sized mixing bowl, and pour half of the caramel sauce in.  Stir well.
• Take your pre-baked pie crust bottom and pour the zucchini caramel mixture into the pre-baked pie crust.
• Top Pie with the second half of the uncooked pie dough in a crisscross or weaved pattern. (roll out chilled dough between wax paper for more ease of handling.)
• Crinkle the edges for a decorative look.
• Then slowly pour the second half of the caramel sauce over the pie, making sure it goes into the spaces between the weave and on the dough….you get a lovely caramel baked pie crust.
• Bake in your preheated oven at 425 for 10 minutes, then reduce heat to 350 for an additional 30-40 mins.
• Let pie sit and cool for an hour
• Serve and enjoy!

With Love, <3

Chrissy

[recipe title="Mapple Caramel Pie" servings="6-8" time="2hr 30mins" difficulty="moderate"]

Ingredients:
1 recipe of Basic Pie Crust,  bottom crust in pie pan pre-baked at 425 for 5 minutes (Found here)
6 cups very thinly sliced peeled zucchini (about 3 large zucchini)
3/4 cup Butter
3 Tbsp of THM Baking Blend  (or Nili’s Baking Blend)
3/4 cup Eyrthritol
2 doonks of Stevia
1/3 cup of water
2 tsp caramel extract
2 tsp apple pie spice
4 doonks of Glucomannan

Instructions:

• Preheat oven to 425 degrees.
• Make pie crust ahead and divide in two.  Press one half into a pie pan, prebake for 5-7 minutes, set aside.  Wrap and chill second half in the fridge.
• Peel and slice all the zucchini very thinly (I used a mandolin to achieve the thinness I wanted)
• Place Zucchini in a steamer for 3-5 minutes until they start to soften.  Remove zucchini from steamer and place on a flat surface on 3-4 paper towels to drain, then cover with 3-4 paper towel to press liquid out.
• Melt butter in a sauce pan.  Add in the Baking blend to form a paste.  Then add water, sweetener, caramel extract, apple pie spice and bring to a boil.
• Once boiled whisk the Glucomannan in, continually stirring to avoid clumps.
• Let boil for 2 mins, then remove from heat.
• Take the set aside, drained zucchini, place in medium sized mixing bowl, and pour half of the caramel sauce in.  Stir well.
• Take your pre-baked pie crust bottom and pour the zucchini caramel mixture into the pre-baked pie crust.
• Top Pie with the second half of the uncooked pie dough in a crisscross or weaved pattern. (roll out chilled dough between wax paper for more ease of handling.)
• Crinkle the edges for a decorative look.
• Then slowly pour the second half of the caramel sauce over the pie, making sure it goes into the spaces between the weave and on the dough….you get a lovely caramel baked pie crust.
• Bake in your preheated oven at 425 for 10 minutes, then reduce heat to 350 for an additional 30-40 mins.
• Let pie sit and cool for an hour
• Serve and enjoy!

[/recipe]