What’s better than a warm, comforting apple pie? Salted caramel apple pie, that’s what.
I’ve been wanting to try this recipe out for a while now and always knew it would be good (how could caramel + apple pie not be good?) but after tasting it, I think it might be one of the most delicious things I’ve ever tasted!
INGREDIENTS
- 1 batch of my 5-minute caramel sauce
- FOR THE PASTRY
- 350 g plain flour
- 4 tbsp icing sugar
- 225 g dairy-free butter I recommend Vitalite or Earth Balance Buttery
- 80 ml cold water
- FOR THE APPLE PIE FILLING
- 1 kg cooking apples
- 2 tsp ground cinnamon
- 1 tsp mixed spice or pumpkin pie spice mix
- 1 tbsp corn starch
- TO SERVE
- Extra caramel sauce
- Vegan ice cream
INSTRUCTIONS
MAKE THE PASTRY
- Add the flour, icing sugar and dairy-free butter to a food processor and blend until well combined. Add the water a tablespoon at a time until the dough clumps together. Add more if needed.
- Turn the dough out onto a roll of clingfilm and roll into a ball. Refrigerate for at least 30 minutes.
PREPARE THE APPLE PIE FILLING
- Preheat the oven to 170C / 340F and brush a 9-inch pie dish with a little melted spread. Set aside.
- click here
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