Salted Caramel Apple Pie (Vegan

• Vegetarian

• Produce

  • 1 kg Cooking apples

• Condiments

  • 1 Caramel sauce
  • 1 batch My5-minute caramel sauce

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1 tbsp Corn starch
  • 4 tbsp Icing sugar
  • 350 g Plain flour
  • 1 tsp Spice, mixed

• Dairy

  • 225 g Butter, dairy-free

• Frozen

  • 1 Ice cream, Vegan

• Liquids

  • 80 ml Water

Found on wallflowerkitchen.com

Description

Ingredients

• 1 batch of my5-minute caramel sauce
• 350g / 2½ cups plain flour
• 4 tbsp icing sugar
• 225g / 1 cup dairy-free butter (I recommend Vitalite or Earth Balance Buttery)
• 80ml / ⅓ cup cold water
• 1kg cooking apples
• 2 tsp ground cinnamon
• 1 tsp mixed spice (or pumpkin pie spice mix)
• 1 tbsp corn starch
• Extra caramel sauce
• Vegan ice cream

Directions

• Add the flour, icing sugar and dairy-free butter to a food processor and blend until well combined. Add the water a tablespoon at a time until the dough clumps together. Add more if needed.
• Turn the dough out onto a roll of clingfilm and roll into a ball. Refrigerate for at least 30 minutes.
• Preheat the oven to 170C / 340F and brush a 9-inch pie dish with a little melted spread. Set aside.
• Peel the apples and chop into approx ½ cm slices. Add to a large saucepan with the spices and corn starch. Stir to combine then switch the hob onto a medium heat and let the apples stew for a few minutes until slightly softened.
• Remove from the heat and stir in half of the caramel sauce (save the rest for glazing and serving.)
• Remove the dough from the fridge and divide in half.
• Roll out one half to fit the bottom of the pastry dish. Dont worry about any overhanging pastry bits.
• Fill the pastry with the apple and caramel mixture so its mounded on top.
• Now roll out the rest of the pastry and cut into 1-inch strips. Lay them on top of the pie in a lattice design. (See here for instructions, if needed)
• Trim the sides of the pastry to make it look neat.
• (Optional) Use any leftover pastry to make decorations for the pie, such as the leaf design I used. (See photos)
• Now use a pastry brush to glaze the pie with a little bit of the caramel sauce.
• Bake for 35 minutes until golden brown. You may need to cover the top or sides with tin foil if it starts to brown too much, during baking.
• Leave to cool for at least an hour before serving, so the caramel can set and the pastry is easier to cut.
• (Optional) Serve with a dollop of vegan ice cream and extra caramel sauce!