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Plant-based Salted Caramel Apple Pie
Plant-based Salted Caramel Apple Pie
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
160 minutes
Plant-based apple pie with salted caramel filling gives a vegan twist to a classic dessert.
Ingredients:
  • 2 cups all-purpose flour, plus more for dusting
  • 2/3 cup Becel® Unsalted Plant-Based Bricks
  • 4 tablespoons ice cold water, or as needed
  • 1 (13.5 ounce) can full-fat coconut milk
  • 0.5 cup brown sugar
  • 0.25 teaspoon salt
  • 0.25 cup granulated sugar
  • 0.25 cup firmly packed brown sugar
  • 0.25 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon sea salt
  • 3 pounds apples (Granny Smith and McIntosh), peeled, cored and sliced, (about 8 cups)
  • 1 tablespoon almond milk
  • 1 tablespoon granulated sugar
Instructions:
  • To make the crust, place 2 cups of flour in a medium bowl. Mix in Becel® Unsalted Plant-Based Bricks using a pastry blender or two knives until you have coarse crumbs. Gradually add 4 to 5 tablespoons of ice water, 1 tablespoon at a time, until the dough comes together. Use floured hands to knead the dough and shape it into two discs, with one slightly larger than the other. Wrap the discs in plastic wrap and refrigerate until chilled, approximately 30 minutes.
  • To make the caramel sauce, in a medium saucepan over medium heat, combine coconut milk, 1/2 cup brown sugar, and salt. Bring the mixture to a simmer and cook, stirring frequently, for 25 to 30 minutes until it darkens and thickens.
  • Preheat your oven to 425 degrees F (220 degrees C). Take the larger disc of dough, unwrap it, and roll it out on a floured surface, working from the center outwards, until you form a 13-inch (33 cm) circle. Gently press the dough into a 9-inch (23 cm) pie plate and set it aside.
  • Prepare the filling by mixing 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1/4 cup of flour, cinnamon, and sea salt in a large bowl. Gently toss the apples in the mixture until they are evenly coated. Transfer the apple mixture to the pie crust and generously drizzle with half of the salted caramel sauce.
  • Roll out the remaining pie dough on a lightly floured surface to create a 10-inch (25 cm) circle, adding decorative vent holes or weaving a lattice if desired. Gently place the pastry over the apples, brush with almond milk, and sprinkle with 1 tablespoon of granulated sugar.
  • Place the pie on a baking sheet and bake for 10 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for about 1 hour, or until the juices are bubbling. If the top gets too brown, cover with foil. Allow the pie to cool on a wire rack, then drizzle with the remaining salted caramel sauce before serving.

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