I’m not usually fond of sweet and salty flavour combinations (don’t get me started on sweet and salty popcorn!) but with salted caramel it’s just right, you know? In fact, this is a flavour combination that pops up quite frequently when I’m making desserts (see my recipe for salted caramel pretzel cheesecakes).
This recipe makes two individual salted caramel apple pies (quite large individual portions, but aren’t those the best kind?!) and so if you want to make a standard sized pie you can just double up the recipe, although one pack of pastry might still do the job. Peeling the apples instead of chopping them allows the caramel sauce to permeate every part of the filling, so there’s no bite without that sweet and salty caramel flavour! The pies are best served with vegan ice cream – I recommend vanilla Swedish Glace with a drizzle of salted caramel sauce, if you have any left.
1/2 cup of brown sugar
1/2 cup of caster sugar
2 tablespoons of vegan butter
1/2 cup of soy milk (plus a little extra to brush over the pastry)
1 teaspoon of salt
1 pack of ready made shortcrust pastry
1. Make the salted caramel sauce by adding the brown sugar, caster sugar, soy milk and butter to a small saucepan. Simmer over a low heat until the sauce starts to thicken, stirring regularly (this should take around 10 minutes). Once thickened, stir in the salt.
2. Slice the apples very thinly (this is best done with a vegetable peeler or a julienne peeler).
3. Cut your pastry to size and place into the bottom of the pie dishes. Place a quarter of the sliced apples into each pie dish, then pour a quarter of the salted caramel sauce into each dish. Divide the remaining sliced apples between the two pie dishes and pour over the rest of the salted caramel sauce. If you are doubling the recipe to make one large pie instead, then layer half of the apples, pour over half the salted caramel sauce, layer over the rest of the apples and then pour over the remaining sauce.
4. Cut the remaining pastry into strips and place in a criss cross pattern over the top of the pie. Press down at the edges to secure. Brush the top of the pastry with a bit of soy milk.
5. Put in the oven on 200 degrees celcius for around 20-30 minutes, until the pastry has turned golden brown.
6. Take out of the oven and leave to cool for five minutes (you can skip this step but I take no responsibility for burnt mouths!). Serve your salted caramel apple pie with vegan ice cream.