There’s nothing like apple pie on a chilly fall evening. This plant-based, gluten-free apple pie recipe is extra special thanks to the addition of caramel.
Ingredients
- Pie Crust :
- 4 Tbsp coconut oil, melted
- 2½ cups ground almonds (or other nuts)
- ¼ cup sugar
- Pinch of cinnamon
- Pinch of salt
- Apple Filling :
- ½ cup coconut oil or vegan butter
- 3 Tbsp corn starch
- ½ cup sugar
- ½ cup brown sugar
- ⅓ cup water
- Pinch of salt
- 3-5 large Granny Smith apples, peeled, cored and sliced thin
Preparation
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Preheat oven to 350 degrees Fahrenheit.
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Make pie crust. Mix all ingredients together thoroughly. Press mixture into a pie plate.
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Bake for 15 minutes at 350 F if a crispier crust is desired. Otherwise leave raw.
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In a medium saucepan bring all ingredients but apples to a boil. Reduce heat then simmer for 5 minutes to make a caramel sauce.
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Pile apples in pie shell and pour caramel over top. Cover with foil and bake for 50 to 60 minutes or until apples are soft.
