Caramel Apple Pie
Gluten free & vegan
The addition of caramel sauce gives the classic pie a depth and richness you won’t want to miss. Apple pie is a staple of the fall season and a classic recipe. I perfected my pastry rolling skills as a child on apple pie.
Taking apple pie to the vegan, gluten free level has been a challenge. I have been developing this recipe for a few months, as I have high expectations of how it needs to behave and what it should taste like.
Using vegan butter sticks, made by MELT, allowed for a better pie pastry texture. However, be aware, this pastry bakes a little faster than a gluten version. I had to cover the pie with foil to keep it from browning too fast.
We are using the sweet flour blend for this apple pie and a touch of extra coconut flour for the added protein and stability for the dough. The dough turns out soft and supple. It rolls nicely if you aren’t aggressive with it. It broke every time when placing it in the pie plate. That would be a no go for the whole pie recipe except, it fixed and healed exceptionally well, for a solid, seam free caramel apple pie when baked.
The biggest adaptation made, was to cook the apples before putting them in the pie. This was never a step I did, although chef husband assures me other recipes call for this. As we waited for the dough to rest, in the fridge, the apples were prepped and began baking in the oven, in their oven safe bowl. Nothing fancy, just the preheating oven setting to bake the pie later, 350F. We had to stir to prevent them from drying out.
We added our vegan caramel sauce to the apples before they baked. This gives a richness to the apple pie that was a huge hit!
The apple pie filling was thickened with xanthan gum before it was placed it the pie. The result is a thick filling that behaves like a traditional apple pie.
Caramel Apple Pie
- pie plate, large bowl, knife, pastry blender or food processor
- 1.5 cup sweet baking flour blend, our recipe
- 6 tbsp coconut flour, whisked to remove lumps
- ¾ cup vegan butter sticks we used MELT
- ¾ tsp sea salt
- 5-6 tbsp aquafaba, very cold
- 7-8 each apples, we used granny smith
- ½ tsp sea salt
- ¾ cup coconut sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp xanthan gum
- 1 tbsp lemon juice
- 5 tbsp water
- 2 tbsp vegan caramel sauce, our recipe
- Preheat oven to 350.Measure flour blends into a large, oven safe bowl and whisk to remove clumps
- Add salt, a cut in vegan butter with a pastry blender
- Add icy aquafaba, 1 Tbsp at a time, forking into dough to combine. When dough becomes sticky and starts to form a ball, stop adding aquafaba and form into a soft ball with hands. Dough shouldn't stick to fingers.
- Let rest in an airtight bag in the fridge, for at least 30 min.
- Wash and dice apples, place in the large, oven safe bowl, you made the dough in.
- Add lemon juice and stir.
- Mix in all the spices and xanthan gum. Stir to coat apples.
- Mix in water and vegan caramel sauce. If your caramel sauce is hard from being in the fridge, you can use hot water to make it runny and mix it into the apples.
- Once completely combined, bake in the oven for 45 min @ 350. Stirring every 15 minutes
Roll out pastry
- Split your cold dough in half, leaving one half sealed in the bag.
- Form the dough into a rough circle with your hands and this should warm the dough slightly.
- Using a rolling mat, sprinkled with more sweet flour blend; roll the dough into a circle slightly larger than your pie plate. Use extra flour to roll if necessary, this dough gets sticky fast and will rip. It also heals very well, if you need to repair it.
- You will need to flip your dough over the pie plate. This dough will not stay together if you try to back roll it over your rolling pin to move it to your pie plate. Be patient, it will rip but you can fix it. Before you peel it off your rolling mat, gently press the dough down into the sides of the pie plate. Gently peel off your mat and fix and rips.
- Once you are happy with your bottom pastry, use oven mitts and carefully remove the apples from the oven.
- Roll your top pie shell layer, while the apples cool slightly.
Fill your pie
- Pour the hot apples into the bottom shell and spread evenly in the bottom shell.
- Layer your top pie shell over the hot apples and gently press down to cover the apples. Pinch the edges of the top and bottom shells together.
- Bake in the oven @ 350F for 10 minutes until the edges are golden. Then turn down the oven to 325F and cover with foil to prevent burning, bake another 50 minutes.
- Cool slightly before serving, the pastry and filling sets better when the pie isn't fresh out of the oven.