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recipe image Vegan Salted Caramel Apple Pie

Vegan Salted Caramel Apple Pie

Vegan Salted Caramel Apple Pie

Take your apple pie to the next level with the addition of salted caramel sauce in this indulgent vegan apple pie recipe!

Our Vegan Salted Caramel Apple Pie recipe is a guaranteed crowd pleaser. This scrumptious twist on a classic dish combines a rich apple filling with the salty and sweet flavours of salted caramel. Serve warm with vanilla icecream for a dessert you won't forget!

  • Prep time30 minutes
  • Ready In1 hour 40 minutes
  • Servings12 portions
  • DifficultyMedium


  • 400g plain flour plus 2 tbsp
  • 200g Flora Original
  • ¼ tsp salt
  • 4-5 tbsp cold water
Salted caramel sauce
  • 1 can full fat coconut milk
  • 100g brown sugar
  • ½ tsp salt
Apple pie filling
  • 40g granulated sugar plus 1 tbsp
  • 40g brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 kg Granny Smith apples – peeled, cored and chopped
  • 1 tbsp unsweetened almond or oat milk

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Rub the Flora Original into 400g flour and salt until resembles fine breadcrumbs.
  2. Add the water, a little at a time, mixing with a fork, then knead gently until dough forms.
  3. Cut into two pieces, one slightly larger than the other and form into disc shapes.
  4. Wrap in cling film and chill in fridge for at least 30 minutes.
Salted Caramel Sauce
  1. Combine the coconut milk, brown sugar and salt in a saucepan over a medium heat.
  2. Simmer for 25-30 minutes stirring frequently until the sauce becomes dark and thick.
  3. Leave to cool.
Apple Pie
  1. Roll out the larger disc of pastry to form a 33cm circle. Use to line a 23cm pie plate and set aside.
  2. Heat oven to 220C/200C fan.
  3. 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.
  4. Pile the apples onto the pie crust and drizzle with half of the salted caramel sauce.
  5. Roll out the remaining pastry disc to form a 25cm circle.
  6. Brush the pastry edge in the pie plate with water and top with the other pastry.
  7. Seal the pastry edges and brush with the milk alternative and sprinkle with remaining tbsp granulated sugar.
  8. 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.
  9. Remove from oven when cooked. Allow to cool and serve with salted caramel sauce.