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.
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
- 2 pie crusts one for the bottom, one for the top
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.
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.
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 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!
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