Vegan Caramel Apple Pie & Caramel Sauce





 


Vegan Caramel Apple Pie {with caramel sauce}


Caramel Apple Sauce
-1/2 cup apple cider

-1 Tablespoon arrowroot powder
-1/2 cup vegan buttery spread
-3/4 - 1 cup sugar (for a hint of maple, substitute up to 1/4 cup dry maple sugar)
-dash ginger powder
-dash cinnamon
-pinch pink Himalayan sea salt
-1 teaspoon pure vanilla extract
*as you can see, the sugar/fat ingredients are slightly modifiable based on your sweetness/richness preferences.

Apple Pie Filling
-4-5 large tart apples, sliced extra thin
-1 teaspoon cinnamon
-1 teaspoon ginger

-1/4 teaspoon nutmeg
-pinch of pink Himalayan sea salt
-1 1/2 Tablespoons fresh lemon juice
-1 teaspoon pure vanilla extract
-1/4 cup arrowroot powder
-2 Tablespoons pure maple syrup (or dry maple sugar)
-3 Tablespoons caramel apple sauce (recipe above)

for dotting: 1-2 Tablespoons vegan buttery spread


-vegan pie crusts (frozen or homemade)


 

1. Preheat oven to 425F.
2. If you haven't already, slice your apples very thin (1/8"-1/4" thick). 
3. Start your caramel sauce...In a small sauce pan, dissolve the arrowroot starch into the cider.
4. Add the remaining caramel ingredients to the saucepan.
5. Bring the mixture to a boil, stirring constantly. 
6. When the bubbling becomes intense, reduce to medium heat and continue stirring until the mixture thickens a bit. It will fully thicken as it cools in the fridge. 
7. Remove from heat. Pour 3 Tablespoons of the caramel sauce over the resting apples - fold well. 
8. Pour the remaining sauce into a bowl and chill in the fridge.
9. Work with your pie crusts however you prefer - I did a lattice top - but you can do a closed top or even folded over high rimmed sides like a tart. 

10. Bake bottom layer crust 5 minutes before adding filling and top pie crust, if using. 
11. Spritz oil or milk on the top layer of crust and sprinkle some sugar as well. 
12. Dot apples with vegan buttery spread before closing with top layer crust. 
 If you are not doing lattice design, be sure to add holes to the top of your pie crust to properly vent - allows moisture to escape so your pie doesn't get soggy. 
13. Bake pie in oven at 425F for 15 minutes.
14. Reduce to 350F and bake for 20-25 minutes longer.
15. Baking time for a pie can be a matter of preference - I don't like well-done crusts and prefer them to be tender rather than too crisp. If you want your top a bit more brown, leave in for an extra 5 minutes at 350. 

Cool pie for at least an hour.

Serve warm or stick in the fridge if serving at a later time.
Don't forget to drizzle warmed caramel sauce over top the entire pie - or each pie slice!

notes:
adapted from this recipe by Healthy Happy Life




















Mangia! Mangia!