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caramel apple pie

Caramel Apple Pie

This sticky sweet apple pie is stuffed with thinly sliced apples and cinnamon-vanilla flavor. The sticky cider caramel makes this pie a dream. Vegan.
Prep Time30 mins
Cook Time50 mins
Caramel Sauce40 mins
Total Time2 hrs
Servings: 8
Author: Kathy Patalsky

Equipment

  • pie tin
  • mixing bowl
  • apple peeler

Ingredients

Apple Pie Filling

  • 3-4 large apples thinly sliced, peeled
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder optional
  • pinch of salt
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 2-3 Tbsp corn starch or arrowroot powder
  • 2 Tbsp caramel apple sauce
  • 1/4 cup vegan butter

Pie Crust

  • 2 pie crusts one for the bottom, one for the top

Instructions

  • Prepare your caramel sauce first, follow recipe link. Place in the fridge to chill.
  • Preheat oven to 425 degrees.
  • Prepare your pie crusts. Or if using frozen, pull from freezer.

Pie Filling:

  • Add the apple slices, spices, vanilla, salt lemon juice, caramel and starch to a large mixing bowl. toss well to coat the apples in spice and dissolve the starch.

Pie Assembly:

  • Pour the apples into your first pie crust. Chop the butter into small pieces and dot over top the apple filling.
  • Add second pie crust over top. You can add flat or as a lattice design. Crimp edges of crust and poke a few holes in the top layer.

Bake:

  • Bake pie in 425 degree oven for 15 minutes. Then reduce to 350 and bake for a remaining 30-40 minutes. You want to crust lightly browned and the apples to be tender, but not mushy.
  • Cool pie, for at least an hour. Serve warm or stick in the fridge if serving at a later time. To serve: Don’t forget to drizzle warmed caramel sauce over top the entire pie – or each pie slice!

Nutrition Estimate

Calories: 239kcal | Carbohydrates: 21g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Sodium: 220mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg