Vegan Apple Pie is absolutely an essential part of any holiday dessert spread, and when you make it this way, no one at your gathering will even question whether it’s vegan or not. Believe – there is nothing less indulgent or decadent about this pie!
Thanksgiving is a little different for me this year, and I have to say I’m not very happy about it.
For various reasons, my family (as in my siblings and parents) are not all on the same page with a number of issues and will not be spending the holiday together. In fact, we haven’t spent time together as a complete family in over a year… maybe 2!
We’re not a big family. I only have 2 siblings and there’s only 5 grandkids total. So when someone’s missing, it’s noticed. And it sucks.
We are always down for pie at every holiday gathering! This vegan caramel pie is a huge hit always, but sometimes we add in a second pie option (because why not!?) For another vegan holiday class, try Vegan Pumpkin Pie.
My immediate family is also out of town this year for Thanksgiving. You can bet I’m thankful for facetime and international calling plans this year!
So Thanksgiving this year. It’s different. It’s not my favorite.
Here – you can see in the recipe video just how easy it is to make a vegan apple pie:
Oh and because I’m left all alone with a whole apple pie – I’m trying something new. I wrapped up individual pieces and put them in a freezer bag. I’ll take one out and defrost as I want a piece. Think it’ll work?? I’m really hoping so.
Vegan Caramel Apple Pie
- Melt 1 cup vegan butter in a sauce pan. Stir in 6 Tablespoons flour to form a paste. Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup of water. Bring to a boil. Reduce temperature, and simmer for 5 minutes.
- Meanwhile, place the bottom crust in your pan. Fill with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce.
- Cover with a top crust, using whatever technique you feel comfortable with. A full crust, lattice work, or some other variation you prefer. Gently pour the remaining caramel over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon.
- Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
- Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours. This is a perfect pie to make the day before.