Salted Caramel Apple Pie

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. 

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!