12.12.17

SALTED CARAMEL APPLE PIE

I saw this recipe on Pinterest and knew I had to at least try it.  The author, Wallflower Kitchen, has done an amazing job at creating this masterpiece.  It was SO GOOD.  I’ve never made a pie in my life so I’m pretty happy with how this turned out.  Her recipe is super easy and if I could do it my first try with a little babe wanting my attention, you can too! I would love to see if you make it because I think it is so gorgeous for the holiday as well.  

 

SALTED CARAMEL APPLE PIE
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Ingredients
  1. FOR THE PASTRY
  2. 350 g / 2 1/2 cups plain flour
  3. 4 tbsp icing sugar
  4. 225 g / 1 cup dairy-free butter I recommend Vitalite or Earth Balance Buttery
  5. 80 ml / 1/3 cup cold water
  6. FOR THE APPLE PIE FILLING
  7. 1 kg cooking apples
  8. 2 tsp ground cinnamon
  9. 1 tsp mixed spice or pumpkin pie spice mix
  10. 1 tbsp corn starch
  11. Salted Caramel Sauce
  12. 200 g / 1 cup brown sugar ( It didn't work out for me so I ended up having to use 1.5 cups of brown sugar)
  13. 4 tbsp dairy-free milk soy milk or full-fat coconut milk works best
  14. 8 tbsp dairy-free butter make sure it's a good-tasting one
  15. 1 tsp vanilla extract
  16. Optional A pinch of sea salt
Instructions
  1. MAKE THE PASTRY
  2. 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.
  3. Turn the dough out onto a roll of clingfilm and roll into a ball. Refrigerate for at least 30 minutes.
  4. PREPARE THE APPLE PIE FILLING
  5. Preheat the oven to 170C / 340F and brush a 9-inch pie dish with a little melted spread. Set aside.
  6. Peel the apples and chop into approx 1/2 cm slices. Add to a large saucepan with the spices and corn starch. Stir to combine then switch the hob onto a medium heat and let the apples stew for a few minutes until slightly softened.
  7. Remove from the heat and stir in half of the caramel sauce (save the rest for glazing and serving.)
  8. MAKE THE PIE
  9. Remove the dough from the fridge and divide in half.
  10. Roll out one half to fit the bottom of the pastry dish. Don't worry about any overhanging pastry bits.
  11. Fill the pastry with the apple and caramel mixture so it's mounded on top.
  12. Now roll out the rest of the pastry and cut into 1-inch strips. Lay them on top of the pie in a lattice design. (See here for instructions, if needed)
  13. Trim the sides of the pastry to make it look neat.
  14. (Optional) Use any leftover pastry to make decorations for the pie, such as the leaf design I used. (See photos)
  15. Now use a pastry brush to glaze the pie with a little bit of the caramel sauce.
  16. Bake for 35 minutes until golden brown. You may need to cover the top or sides with tin foil if it starts to brown too much, during baking.
  17. TO SERVE
  18. Leave to cool for at least an hour before serving, so the caramel can set and the pastry is easier to cut.
  19. (Optional) Serve with a dollop of vegan ice cream and extra caramel sauce!
CARAMEL SAUCE
  1. Simply mix all the ingredients together, except the vanilla extract, in a saucepan on a medium boil.
  2. Once the mixture has thickened and is bubbling slightly, after approximately 5 minutes, remove from the heat and stir in the vanilla extract.
  3. Use the sauce straight away or keep refrigerated for up to a week. The sauce will "set" when it's cooled so you will probably need to reheat it for it to regain a pourable consistency.
Convey The Moment http://conveythemoment.com/
 

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