Apple pie – tick, salted caramel – tick, vegan – tick... Whatever the occasion, make room for this dream dessert!
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Vegan apple pie
This vegan salted caramel apple pie recipe by Flora brings together two winning flavours for the perfect pud!
Image credit: Flora
Brought to you by Flora
Ingredients
For the pastry
- 400g (14oz) plain flour, plus 2 tbsp
- 200g (7oz) Flora Original
- ¼ tsp salt
- 4-5 tbsp cold water
For the salted caramel sauce
- 1 can full-fat coconut milk
- 100g (3½ oz) brown sugar
- ½ tsp salt
For the apple pie filling
- 40g (1½ oz) granulated sugar, plus 1 tbsp
- 40g (1½ oz) brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1kg (2lb 2oz) Granny Smith apples, peeled, cored and chopped
- 1 tbsp unsweetened almond or oat milk
Instructions
For the pastry
1
Rub the Flora Original into 400g (14oz) flour and salt until it resembles fine breadcrumbs. Add the water, a little at a time, mixing with a fork, then knead gently until a dough forms.
2
Cut the dough into two pieces, one slightly larger than the other, and form into disc shapes. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
For the 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. Leave to cool.
To make the filling & pie
1
Roll out the larger disc of pastry to form a 33cm (12in) circle. Use to line a 23cm (9in) pie plate and set aside.
2
Preheat the oven to 220°C/Gas Mark 7.
3
Combine 40g (1½ oz) granulatedsugar, 40g (1½ oz) brown sugar and the 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 (10in) circle.
6
Brush the pastry edge in the pie plate with water and top with the other pastry. Seal the pastry edges and brush with the milk alternative, then sprinkle with the remaining granulated sugar.
7
Bake for 10 minutes, then reduce the temperature to 210°C/Gas Mark 6 and cook until the juices are
bubbling (this should take approximately 1 hour). Cover with foil if the top gets too brown.
8
Remove from the oven when cooked. Allow to cool and serve with the salted caramel sauce.
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