Plant-based Salted Caramel Apple Pie
Description
This apple pie with a salted caramel filling is completely plant based and transforms a classic dessert into a vegan treat.
Ingredients
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2 cups all-purpose flour, plus more for dusting
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2/3 cup Becel® Unsalted Plant-Based Bricks
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4 tablespoons ice cold water, or as needed
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1 (13 1/2 ounce) can full-fat coconut milk
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1/2 cup brown sugar
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1/4 teaspoon salt
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1/4 cup granulated sugar
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1/4 cup firmly packed brown sugar
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1/4 cup all-purpose flour
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2 teaspoons ground cinnamon
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1/2 teaspoon sea salt
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3 pounds apples (Granny Smith and McIntosh), peeled, cored and sliced, (about 8 cups)
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1 tablespoon almond milk
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1 tablespoon granulated sugar
Directions
1
For crust, add 2 cups flour in medium bowl. Cut in Becel® Unsalted Plant-Based Bricks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 tablespoons ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
2
For caramel sauce, combine coconut milk, 1/2 cup brown sugar, and salt in a medium saucepan over medium heat. Bring to a simmer and cook for 25 to 30 minutes, stirring frequently, or until darkened and thickened.
3
Preheat oven to 425 degrees F (220 degrees C). Unwrap larger disc of dough and roll on floured surface from center to edges to form 13-inch (33 cm) circle. Press into 9-inch (23 cm) pie plate; set aside.
4
For filling, combine 1/4 cup granulated sugar, brown sugar, 1/4 cup flour, cinnamon, and sea salt in large bowl. Add apples; toss until coated. Transfer apples to pie crust and drizzle with half the salted caramel sauce.
5
Unwrap remaining pie dough and roll on lightly floured surface to form 10-inch (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with almond milk and sprinkle with 1 tablespoon granulated sugar.
6
Place pie on baking sheet and bake 10 minutes. Decrease oven to 375 degrees F (190 degrees C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack. Drizzle with remaining salted caramel sauce before serving.