Salted Caramel Apple Pie
Ingredients
Filling
- 6 apples
- 2 tbsp water
- 3 tbsp cornstarch
- 1/4 tsp ground cinnamon
- 3/4 cup coconut caramel sauce
- 1 tsp sea salt
Crust
- 1 1/2 cups wholemeal flour
- 1 cup regular flour
- 2 tbsp coconut sugar
- 220g dairy free butter or margarine
- 1-2 tbsp ice water
- 1 tsp sea salt
Glaze
- 2 tbsp coconut oil
- 1 tbsp coconut caramel sauce
Preparation
Peel and core the apples, then chop into chunks.
Mix the water with the cornstarch to make a paste and add to the apples.
Add apple mixture into a saucepan, heat gently and add the cinnamon.
Reduce the heat to very low and cook for 10 minutes, stirring regularly, then remove from the heat.
Stir through the caramel sauce to coat the apples.
Allow apple filling to cool completely.
Preheat oven to 180°C.
In a food processor, combine flour, sugar, cinnamon, salt and pulse until combined.
Slowly add the butter, pulsing until you get a coarse meal.
Slowly add the ice water and pulse until a dough ball forms.
Flatten dough into disks, wrap in wax paper and pop in the fridge for at least 10-15 minutes.
Roll the first disk of dough into a large circle, transfer and fit into an 8-inch pie plate.
Spoon the filling mixture into the crust.
Decorate top and edge in desired pattern with the remaining dough.
Mix 2 tablespoons of coconut oil with 1 tablespoon coconut caramel sauce.
Brush pie with coconut oil mixture.
Bake for 40-45 minutes until evenly browned and bubbling.
Allow it to cool completely.
