Let’s just stop and take a moment to realise how great this pie really is….are you drooling on your screen just like I am??
And now to deconstruct what you are actually looking at. Two layers of flakey, buttery crust, filled to the brim with sweet, cinnamon-y granny smith apples and in amongst those delicious layers of apple are pourings of homemade salted caramel sauce.
Yes, you have permission to go to the kitchen right now and whip this up 😀 . I’ll wait here for you (in hopes that you might send me a slice because I could never say no to this Vegan Salted Caramel Apple Pie).
I’m going through a pastry faze at the moment and everything needs to be smooshed between two layers of buttery crust, otherwise it’s just not acceptable. So I revamped my original apple pie, using my go-to and favourite pie crust to create a much better in my opinion, Vegan Salted Caramel Apple Pie. (If you want to read all about how to make the perfect crust, head on over here…I put my baking nerd hat on for that explanation). And for some extra fanciness, I made some leaves out of the crust scraps and stuck them around the edge because there is nothing wrong with a pretty looking pie.
To make the salted caramel apple filling, you simply layer 1/3 of the apples then pour on 1/3 of the sauce, then another 1/3 of apples and sauce until you’ve used all of your apples and most of your sauce (you will want to save some to serve with).
Then put the top layer of crust on, cut some slits in the middle to help the steam release, bake it and SERVE!! I served mine with some vegan ice-cream and the extra salted caramel sauce. Yum.
You will honestly fall in love with this pie, just like myself and my whole family did. The crust can and should (to make sure the fats have enough resting time) be made a head of time. I made mine the day before so when it came to baking day, I had a lot less work to do.
It’s best served fresh because the pastry is perfect. I found the next day when I reheated my pie, the pastry went soft *insert sad face and crying*.
If you’re down for some more autumn themed recipes then check out these Coconut Sugar Cinnamon Pop Tarts, Pumpkin Chocolate Chip Cookies, Sticky Maple Pecan Buns, Apple Crumble Cheesecake and these GF Apple Pie Cupcakes.
- Pie Crust
- - 2 cups and 1 tablespoon (315g) all purpose plain flour
- - 1 teaspoon salt
- - ⅔ cup (100g) cold Niulife Coconut Oil, cubed
- - ⅓ cup and 2 tablespoons (90g) cold vegan butter, cubed
- - ½ cup (120mL) cold water
- Salted Caramel
- - ¾ cup (115g) Niulife Coconut Sugar
- - 1 cup (225mL) full fat coconut milk
- - 1¼ teaspoons salt
- - ¼ teaspoon vanilla extract
- Apple Filling
- - 7 peeled, cored and sliced thinly (910g) granny smith apples
- - ¼ cup (40g) Niulife Coconut Sugar
- - Juice from 1 lemon (35mL)
- - 1 teaspoon ground cinnamon
- - ¼ teaspoon ground all spice
- - ⅛ teaspoon ground nutmeg
- - 3 tablespoons (30g) all purpose plain flour
- Make the crust. Mix flour and salt together. Pour into a food processor and add the cold coconut oil. Pulse to form very small sized bits of fat. Next add the vegan butter and pulse to form pea sized shapes, a little larger than the oil. If you don't own a food processor, you can do this by hand using your fingertips to rub in the fats. Transfer mixture to a bowl and with the sharp end of a butter knife stir in the cold water 1 tablespoon at a time. Using a knife helps to cut through the dough and is easier to stir with. Stop adding water when large clumps of dough begin to form.
- Transfer to a floured surface and knead lightly to bring together. Cut the dough in half, cling wrap each half and press each down to form a thick disc. Place in the fridge for at least 1 hr 30 mins (preferably overnight) to chill. See notes for make ahead tips.
- Make the Salted Caramel. Combine everything in a small saucepan over medium heat. Bring to a boil and then reduce to a simmer and simmer for 5 minutes. Stirring occasionally. Remove from heat, place to the side until needed. See notes for make ahead tips.
- Make the Apple Filling. Place all the ingredients in a large bowl and mix throughly to combine. I used my hands to make sure all the apples were evenly coated in the mixture. Place to the side until needed.
- Preheat oven to 205°C/400°F fan forced. Lightly grease a 22cm/9 inch pie tin.
- Assemble. Once the dough has chilled, remove one disc from the fridge (keep the other one in there), unwrap it and place on a lightly floured surface. Using a rolling pin, roll it into a 30cm/12 inch circle. Place it into the bottom of the pie tin.
- Place ⅓ of the apples on the bottom of the crust, pour ⅓ of the salted caramel sauce evenly over the apples. Layer another ⅓ of the apples over the sauce and then pour another ⅓ of the sauce evenly on top. Top with the last ⅓ of the apples and pour most of the sauce over them, reserving some to serve with.
- Roll the second piece of dough into a 30cm/12 inch circle. Place on top of the pie, trim off any excess dough, then pinch the sides together using your finger tips to create a pretty boarder. Now is the time to add on any other decorative features to the crust. I made some leaves and stuck them to the crust by brushing their bottoms with soy milk and lightly pressing them onto the edges. Cut 3 slits in the middle of the pie to help release steam when baking and lightly brush the top crust with soy milk.
- Bake in the preheated oven for 20 minutes. With the oven door closed turn the temperature down to 190°C/374°F and bake for a further 30-35 minutes, until the pie crust is golden in appearance. Remove from the oven, leave to cool for 10 minutes before serving with vegan ice-cream and the extra salted caramel sauce.
Make Ahead Tips
You can make the crust up to 4 days ahead of time. Simply follow the method until the end of step 2 and then leave in the fridge for the required time.
The salted caramel can be made up to 3 days in advance. Transfer to a container with a lid and place in the fridge until needed. Reheat it in a small saucepan over medium heat before using.
Store the pie covered in the fridge for up to 4 days.