use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Ihr Webbrowser ist veraltet und wird von Microsoft Windows nicht mehr unterstützt. Aktualisieren Sie auf einen neueren Browser, indem Sie eine dieser kostenlosen Alternativen herunterladen.
Tea

Vegan Salted Caramel Apple Pie

Our Vegan Salted Caramel Apple Pie recipe is a guaranteed crowd pleaser and is a scrumptious twist on a classic dish.

Our Vegan Salted Caramel Apple Pie recipe is a guaranteed crowd pleaser and is a scrumptious twist on a classic dish.

Has average rating

Total rating count

  • Cooking Time
     
    1 hour
  • Prep Time30 minutes
  • Servings12
recipe image Vegan Salted Caramel Apple Pie
Pastry
  • 400g plain flour plus 2 tbsp
  • 200g Flora 100% Natural Ingredients
  • ¼ tsp salt
  • 4-5 tbsp cold water
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
Salted caramel sauce
  • 1 can full fat coconut milk
  • 100g brown sugar
  • ½ tsp salt
Pastry
  1. Rub the Flora 100% Natural Ingredients 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.