Vegan Apple Pie Recipe
With autumn in full swing we are taste testing pie recipes like it’s our job! Well, technically it is our job. Which means this vegan apple pie recipe is one you can be 100% sure will taste perfect each and every time you bake it! Serve it this weekend, or for dessert on Thanksgiving. Serve it both days! It’s good y’all. Really, really good.
Vegan Apple Pie Recipe
The salted caramel in this recipe is made with vegan butter, so it tastes creamy, salty, and more delicious with each bite. Add a scoop of your favorite vanilla flavored n’ice cream to the top of this pie for a decadent twist. Be careful though, you won’t be able to resist another serving!
For this vegan apple pie recipe we found the following ingredients made the pie taste the best, other brands didn’t even come close!
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- Bob’s Red Mill Pastry Flour. View here.
- Simply Organic Madagascar Vanilla Extract. View here.
- Wholesome Organic Light Brown Sugar. View here.
Our Favorite Cookingware + Serveware
I also went shopping and found these items for the kitchen and dining room. Perfect for the upcoming holidays! Click the images to view them up close. Speaking of holidays, click here for even more holiday recipes.
Salted Caramel Vegan Apple Pie Recipe
This apple pie has a hint of sweet and creamy salted caramel for a melt-in-your-mouth taste you won't find in any other vegan apple pie recipe. Enjoy!
- 2 1/4 c vegan pastry flour
- 4 tbsp vegan powdered sugar
- 2 sticks vegan butter
- 1/3 c ice water
- 4 apples, peeled and sliced (we used Granny Smith)
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 tbsp corn starch
Salted Caramel Sauce
- 1 c organic brown sugar, packed
- 8 tbsp vegan butter (we used Earth Balance)
- 4 tbsp plant-based milk (we used soy)
- 1 tsp pure Madagascar Bourbon vanilla extract
- pinch sea salt
Combine the flour, powdered sugar and butter in a food processor on low until crumbly. Add the ice water one tablespoon at a time, mixing in between.
Once the dough is creamy and smooth carefully remove it from the food processor and gently roll into a firm ball. Slice the ball in half and wrap individually. Refrigerate each for at least 30 minutes.
Once chilled, removed one half from the refrigerator. Roll with a rolling pin on a surface dusted with powdered sugar and carefully place into the baking dish.
Remove the other half and roll as directed above. Slice the dough into 1 inch strips and place on a parchment paper lined baking sheet in the refrigerator to chill for approximately 10 minutes.
Salted Caramel Sauce
Combine all the ingredients but the pure Madagascar Bourbon vanilla in a small saucepan on medium heat.
Stir gently to combine and allow the sauce to thicken and caramelize, stirring occasionally, for approximately 5 minutes.
Once you notice the sauce begin to slightly bubble remove it immediately from the stove and slowly whisk in the Madagascar Bourbon vanilla extract. Set aside.
* While initially creamy, this sauce will harden once fully cool. Not to worry! You can easily reheat it before serving to drizzle on top of the pie. (It also tastes seriously yummy in your morning coffee or tea, should you have any leftover).
Preheat oven to 350 degrees. Coat a 9 inch pie dish with coconut oil or cooking spray and set aside.
Add the sliced apples to a lidded bowl, or large zip lock bag with the spices and corn starch. Shake to combine.
Add the apple spice mixture to a medium-sized saucepan set to medium low heat. Stew for approximately 5 minutes, keeping a close eye, and stirring occasionally until slightly soft and tender.
Pour half of the Salted Caramel Sauce into the pan and stir very gently to combine.
Remove the apple filling from the stove and carefully pour over the pie crust in the pie dish.
Remove the chilled dough strips from the refrigerator and arrange them in a lattice design on top of the pie filing.
Trim the ends and carefully glaze each strip of dough with the remaining Salted Caramel Sauce with a pastry brush.
Reserve all leftover sauce in an airtight container for drizzling on top of the pie when serving.
Place in the center of the oven and bake for 35 minutes, or until the edges are golden brown. To prevent the edges from burning, carefully cover the edges with aluminum foil half-way through baking.
Remove from the oven and allow to slightly cool on a wire rack for approximately 15 minutes.
Serve warm with your favorite vanilla plant-based "n'ice-cream", drizzle with additional warm Salted Caramel Sauce and enjoy!