As a hardcore apple enthusiast, I’m very critical of different varieties of the apples themselves, as well as desserts. I absolutely love apple crisp, but most times apple pie falls short for me. The bottom is always a soggy mess and it often has a semi-sour aftertaste (at least to me). With this recipe, I’ve elevated your traditional apple pie by incorporating my absolutely addicting salted caramel sauce.
Prep time: 35 minutes
Cook time: 1 hour, plus cooling time
For the salted caramel
- 1.5 C sugar
- 1/4 water
- 1 tsp lemon juice
- 1.5 C or half a can of coconut cream (not milk!)
- 1.5 tsp sea salt (I used Maldon but you can use whatever you like)
For the filling
- 6 granny smith apples, cored, peeled and sliced
- 1/2 C packed dark brown sugar
- 1 tsp cinnamon
- 1 Tbsp lemon juice
- 3 Tbsp corn or arrowroot starch
- 2 store-bought vegan rolled pie crusts*
- 3 Tbsp vegan butter
- 3 Tbsp plant milk of your choice
*There are some brands that have lard, but there are plenty that happen to be vegan! They’re easily found in most supermarkets in the dairy section, sometimes in the frozen section
- If your pie crust is frozen, allow it at least 30 minutes to defrost on the counter. Start making the caramel sauce by combining the sugar, water and lemon juice over medium heat. The mixture will bubble and appear clear for about 10-12 minutes, then it will become golden brown and within a minute or so, a deep amber color. Once it reaches the amber stage, remove it from the heat immediately, and very carefully whisk in the coconut cream…it can splash and burn your hands/arms. Once incorporated, add sea salt.
- Add all of the filling ingredients except cornstarch to a pot or pan and allow it to cook until the apples are tender.
- Preheat your oven to 350°F
- Meanwhile, firmly press one room temperature pie crust into your pie pan, trimming the excess, leaving about 1/2 inch of dough around the rim.
- Once the apples are cooked, add your starch and cook for one minute longer. Then stir in 3/4 C caramel sauce, and reserve the rest. Pour your filling into your pie pan.
- For the lattice crust, I followed this awesome guide on Simply Recipes. I then combined and rolled out the excess dough, and cut simple leaf shapes with a paring knife. If you don’t want to go all out, you can easily just use the whole pie crust by placing it on top of the filling, securing the edges by pinching the top and bottom crusts together, trimming the excess and creating a few slices in the center of the pie to allow for ventilation.
- Melt your vegan butter in the microwave, then brush it on your top crust. After about 30 minutes, then brush the crust once again, but this time with the plant milk. This will help with browning, and acts as an egg wash alternative.
- Allow your pie to cool, and serve with vegan vanilla ice cream and/or coconut whip.
And that’s that. If you make this or any other recipes featured here, use #killertofublog on social media!