Plant-based Salted Caramel Apple Pie
This plant-based take on a classic dessert is sure to be the apple of your eye.
- Serves: 1 person
- 2cups all-purpose flour, plus more for dusting
- ⅔cup Becel® Unsalted Plant-Based Bricks
- 4tablespoons ice cold water, or as needed
- 1(13.5 ounce) can full-fat coconut milk
- ½cup brown sugar
- ¼teaspoon salt
- ¼cup granulated sugar
- ¼cup firmly packed brown sugar
- ¼cup all-purpose flour
- 2teaspoons ground cinnamon
- ½teaspoon sea salt
- 3pounds apples (Granny Smith and McIntosh), peeled, cored and sliced, (about 8 cups)
- 1tablespoon almond milk
- 1tablespoon granulated sugar
Step 1For 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.
Step 2For 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.
Step 3Preheat 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.
Step 4For 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.
Step 5Unwrap 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.
Step 6Place 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.