This Vegan Caramel Apple Pie is the perfect twist to a classic. Learn how to make a completely homemade vegan pie from scratch!
Apple pie is an American classic and this fall spin will have you head over heels. Introducing our Vegan Caramel Apple Pie.
We are combining our love of vegan caramel sauce with all the best parts of a classic vegan apple pie.
The flakey crust. The soft, buttery, caramelized apples, and warmth and comfort of it all.
It’s not a super quick recipe and it’s not designed to be. You could absolutely take a quick route and buy a pre-made dairy free pie crust and a can of apple pie filling, but that’s not why you’re here.
You are here because you want to make something that reminds you of your grandma’s apple pie. And this recipe, if followed, will give you all those warm, fuzzy memories, while still being a completely allergy friendly apple pie recipe.
Frequently Asked Questions:
Can I prep this vegan caramel apple pie ahead of time?
Yes! This pie should be stored in the fridge once it is completely cooled for best results and will last up to 7 days ahead of time. Best served warm.
Can I make this Top 8 Allergen Free Vegan Caramel Apple Pie?
The top allergens in this recipe are nuts, wheat and soy.
You can omit the nuts without any other adjustments to this recipe. .
The soy is in the vegan shortening, but you can replace that with Earth Balance soy free butter, in the red tub. Note that it won’t be as flakey, but it will still be delicious.
The flour can be replaced with gluten free flour in the same amount. We like this GF flour.
What is the best type of apples to use for this vegan caramel apple pie recipe?
Apples are one of the most crucial parts of the recipe. It’s the focus of the whole dish.
There are so many apple options to choose from when you are baking that sometimes it may feel a little overwhelming.
However, there’s no need to complicate things.
You want an apple that will hold it’s shape and not turn to mush when baking and is a good balance of sweet and tart.
Some great options would include:
- granny smith
- honeycrisp
- pink lady
- fuji
DO I HAVE TO PEEL THE APPLES?
Technically the answer is no. If you are zero waste or just like apple skins, then you do not have to peel them. It is purely a preference to do so.
The skins will soften during the cooking process and be completely soft and edible still if left one.
However, the apples will not be as soft as they could be if the skins were removed. For that reason, we recommend removing them.
Do I have to use vegan shortening?
Vegan shortening is just vegetable shortening that contains no animal products. In order to get the super flakey crust that takes your vegan pie to the next level, it’s crucial that you use shortening; however, there are other options.
What is a replacement for vegan shortening?
Vegan butter or vegan coconut oil (solid) could also work; however, we again want to emphasize that by making this switch, it will not be as flakey.
WHAT ARE OTHER VEGAN DESSERT RECIPES THAT I SHOULD TRY?
Whether you are having a dessert bar of deliciousness at your next get together, or you just want to have even more amazing dairy free desserts at the ready, we recommend you trying out some of these delicious non-dairy desserts (all are vegan):
- Vegan Apple Cobbler
- Vegan Carrot Cake Cupcakes
- Vegan Rice Krispie Treats
- Dairy Free Brownies
- The Best Dairy Free Lemon Pound Cake
- Triple Chocolate Dairy Free Cookies
- Dairy Free Chocolate Cake
- Perfect Dairy Free Apple Pie
- Dairy Free Cinnamon Rolls (could be breakfast or dessert)
Pin this vegan caramel apple pie for later:
Vegan Caramel Apple Pie
Ingredients
For the caramel inside the pie
- 6 tbsp vegan butter
- 1/2 cup vegan cane sugar
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 tsp salt
For the vegan pie crust (need double if doing top and bottom)
- 1 1/2 cups flour
- 1/4 tsp salt
- 1/4 tsp vegan cane sugar
- 9 tbsp vegan shortening
- 1/4 cup unsweetened almond milk (sub for any non dairy milk)
- 1/8 tsp vanilla extract
For the Vegan Apple Pie Filling
- 6 granny smith apples
- 1/2 cup brown sugar
- 1/4 cup vegan cane sugar
- 1/4 cup maple syrup
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 tsp cinnamon
- 1 pinch cardamom (1/16th of a tsp)
- 1 zest from 1 lemon
- 2 tbsp lemon juice
- 2 tbsp cornstarch (can sub with arrowroot powder)
- 1/2 cup pecans, walnuts, or peanuts chopped after measuring, optional
Instructions
For the caramel inside the pie
- Pour all the ingredients into a small pot over medium hot.
- Stir together often until butter has completely melted.
- Bring to a boil and immediately remove from heat. Let cool to room temperature. *It will not be thick.
For the vegan pie crust
- *Note: If you desire a top crust layer, then double the ingredients for the crust, and then split the dough in half once made.
- In a large bowl, add the flour, salt, and sugar. Stir together with a fork.
- Cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly.Â
- Pour in milk and vanilla.
- Stir until combined.
- Use hands to form a dough ball. *If you doubled, split in half and place half in the fridge until later. Continue with other half.
- Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
- Roll out into a circle about 10-11 inches. Press down into pie pan.
- Pinch or design the edges however you want.
- Place inside the fridge while you make your filling.
For the Vegan Pie Filling
- Peel the apples, then core them. Slice them to be 1/8 to 1/4 inch thick, trying to keep them all roughly the same size.
- Into a large pot or dutch oven, add the sliced apples and all the remaining ingredients except the arrowroot powder. Stir all the ingredients around very well.
- Turn the heat on medium and stir occasionally for 15 minutes.
- Stir in the cornstarch until combined and turn off heat.Â
- Pour the entire contents of the pot onto a parchment lined sheet pan and shake so the apples are in an even layer. Let cool to room temperature.
- Once cooled, remove pie pan from fridge and pour half of the caramel sauce into the bottom. *Make sure caramel is NOT hot.
- Add the chopped nuts.
- Scoop the apples up and place them into your pie crust lined pie plate. You don’t want all the juice, but the little bit from scooping is okay.
- Move the apples around so there are little to no gaps. Around the outer edge of the pie crust, you can use the curved side of the apple to get more in. Gently shake the pie plate to wiggle them around.
- Pour the remaining caramel evenly over the top.
- If using a top layer of pie crust, remove from fridge and roll it out as direct with the bottom layer. Make any designs and place that on top and arrange as desired. If you are not doing a design and just add a solid top, cut slits in the center for steam to vent through.Â
- Put the pie in the freezer for 15 minutes.
- Preheat to 425 degrees.
- Brush the entire top of the pie with dairy free milk, including the edges and any designs.Â
- Place pie on a parchment lined baking sheet.
- Bake for 50 minutes.
- Pull the pie out of the oven if any spots look light, brush with vegan butter gently. If you pie crust looks dark, cover with foil very carefully.
- Bake for another 10-15 minutes or until golden brown.
- Remove, let cool to room temperature before serving.
- Top with caramel, dairy free whipped topping or ice cream.Â
Video
Notes
Nutrition
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