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Apples are fall’s main subject. Fall really gives us multiple colours and tastes, but there’s no bigger classic than a well prepared apple pie with caramel sauce.
I think this year for the first time I started thinking about seasonal recipes. It’s important to me to use seasonal ingredients. Not only are they more sustainable, but they also bring the good, warm seasonal feeling into your home.
Local and seasonal ingredients are the best!
Surely I love a good mango smoothie, but using apples, pears, parsimmons, kiwis, figs, pumpkins and other local and seasonal ingredients make my heart sing.
It’s not only because I’m trying to lead a sustainable life, but also because I think local ingredients are the best ones. Even better if they are homegrown!
I am beyond grateful for our grandmothers who have gardens and give us their homegrown produce. Apples are just one of the many things we enjoy in our fall diet! All the apples that fall from the tree and need to be used asap literally call for apple pie with caramel sauce.
Something old and something new
Peter’s grandma and I have been trying to use these apples for weeks now and it’s not over yet. We’ve been trying to use the apples in vanilla puddings, mousses, pies, strudels, smoothies, compotes … But no matter what we make, THIS apple pie with caramel sauce is the best.
I love it, because it’s:
- Crunchy
- Surprising with the apples, lemon juice, vanilla notes, and caramel twist
- Simple to prepare
- Just what you need to use up apples
- The perfect combination of tradition and modern ideas
I think apple pie has been around forever. Making it vegan is a big step towards making it contemporary. I remember my mom always used white flour when making apple pie. I prefer using whole-wheat flour. It gives desserts a better taste, it’s healthier because it’s full of fiber and makes the dough even more crunchy. To make it even more modern and healthy I am using date caramel to make it sweeter. I’m using the same caramel sauce in my vegan twix recipe and I am in love with it. But you can use any caramel you want.
How to decorate apple pie with caramel sauce
I usually make the dough, separate it in two parts and use one fort he bottom and one to cover the pie with. Simply rolling it out and putting a whole sheet of dough on top makes it great. The apples cook inside and become soft, while the dough bakes and gives this pie crunchiness.
You can also be a bit crazy like I was with the apple pie with caramel sauce on the photos. Play around with shapes and cover your pie with anything you want! I chose leaves, but you can choose hearts, flowers, simple lines, circles … anything you want!
I do recommend you cover the pie with dough, otherwise, the apples will not soften and the pie will be a bit dry.
Apple Pie with Caramel Sauce
Ingredients
Pie crust
- 300 g wholewheat flour spelt
- 150 g coconut oil cold
- pinch baking powder
- 2 tsp vanilla sugar or 1 pack
- 2 tbsp brown sugar
- 8 tbsp ice-cold water
Apple filling
- 700 g apples
- 3 tsp cinnamon
- ¼ tsp ground cloves
- ⅓ tsp piment
- pinch cardamom
- 1 tsp ground ginger
- 1 lemon juice
- 5 tbsp bread crumbs
- 8 tbsp caramel sauce homemade
***Caramel sauce
- 150 g soft dates
- 150 g coconut milk full-fat
- 30 g maple syrup
- 1 tsp salt
Instructions
- First, prepare the apples. Clean them and cut them into small pieces, about 1x1cm. Put them all into a bowl. Squeeze the juice of one lemon onto the apple pieces and mix them so they are all covered in lemon juice.
- Second, let's make the dough. Add the dry ingredients to the bowl and mix them well with a whisk. Then add cold coconut oil in small chunks. Knead with your hand until you get a crumbly texture with no bigger pieces of oil left. Then start adding ice-cold water. At first, add 4 tbsp and knead. Then keep adding one tbsp at a time to create a lovely ball of dough that is not too crumbly and sticks together well. Separate the dough into two halves and form two balls.
- Wrap them in wax wrapping paper or plastic wrap or close them into an air-tight container. Put them into the fridge for 10 minutes.
- In the meantime add spices to the apples and add bread crumbs too. Mix well.
- Fix the caramel: put everything into a smoothie maker and blend until you get a smooth and thick consistency with no chunks of dates. You can also use a hand-blender or other kind of smaller blender. Done!
- Take the dough out of the fridge. Take a sheet of parchment paper and roll the dough out on it. This way it's easier to get the dough into the pie tray. Roll the dough out so it's about 3 mm thick. Grease the baking tray (it's the best if it's a circular pie tray) with coconut oil and sprinkle with flour. Then place the rolled-out dough into the tray by flipping it over along with the parchment paper and removing the paper afterwards. Fix the places where it tore and then cut off the pieces that are hanging over the edge of the tray.
- Put apple filling into the tray lined with dough. Then add the caramel by gently spreading it around the tray on top of the apples. You could also place it inder the apples or mix it directly into the filling.
- Now roll out the second half of the dough the same way as you did with the first one. Place this one on top of the tray and press down on the edges around the tray to gently stick together both parts of the dough. Cut off the parts of the upper dough that are hanging over the edge of the tray. You can make some cuts in the dough on the top as a decoration or use the remaining parts of the dough to create some decorations.
- Bake at 180°C for 40 minutes.
- Serve with caramel sauce, vanilla ice-cream, some coconut whipped cream or without anything at all.
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