Salted Caramel Apple Pie
Take your apple pie to the next level with the addition of salted caramel sauce in this spectacularly indulgent vegan caramel apple pie recipe.
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 12
Total Time: 1 hour 30 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the pastry:
- 33.333333333333 33.333333333333 g plain flour plus 2 tbsp
- 16.666666666667 16.666666666667 g Flora Original
- 0.020833333333333 0.020833333333333 tsp salt
- 0.33333333333333 0.33333333333333 Tbsp cold water
- For the salted caramel sauce:
- 0.083333333333333 0.083333333333333 can full fat coconut milk
- 8.3333333333333 8.3333333333333 g brown sugar
- 0.041666666666667 0.041666666666667 tsp salt
- For the apple pie filling:
- 3.3333333333333 3.3333333333333 g granulated sugar plus 1 tbsp
- 3.3333333333333 3.3333333333333 g brown sugar
- 0.083333333333333 0.083333333333333 tsp ground cinnamon
- 0.020833333333333 0.020833333333333 tsp salt
- 0.083333333333333 0.083333333333333 kg Granny Smiths apples – peeled, cored and chopped
- 0.083333333333333 0.083333333333333 Tbsp unsweetened almond or oat milk
Method
Pastry
- Rub the Flora Original into 400g flour and salt until resembles fine breadcrumbs.
- Add the water, a little at a time, mixing with a fork, then knead gently until dough forms.
- Cut into two pieces, one slightly larger than the other and form into disc shapes.
- Wrap in cling film and chill in fridge for at least 30 minutes.
Salted Caramel Sauce
- Combine the coconut milk, brown sugar and salt in a saucepan over a medium heat.
- Simmer for 25-30 minutes stirring frequently until the sauce becomes dark and thick.
- Leave to cool.
Apple Pie
- Roll out the larger disc of pastry to form a 33cm circle. Use to line a 23cm pie plate and set aside.
- Heat oven to 220C/200C fan.
- Combine 40g granulated sugar, 40g brown sugar and remaining 2 tbsp flour, cinnamon, and salt in a large bowl. Add the apple pieces and toss until well coated.
- Pile the apples onto the pie crust and drizzle with half of the salted caramel sauce.
- Roll out the remaining pastry disc to form a 25cm circle.
- Brush the pastry edge in the pie plate with water and top with the other pastry.
- Seal the pastry edges and brush with the milk alternative and sprinkle with remaining tbsp granulated sugar.
- Bake for 10 minutes then reduce temperature to 210C/ 190C fan and cook until juices are bubbling (this should take approximately an hour). Cover with foil if top gets too brown.
- Remove from oven when cooked. Allow to cool and serve with salted caramel sauce.
