An amazing conscious holiday recipe, this vegan cranberry apple caramel pie is a decadent addition to your meal.
Apple pie is a fall favorite, and we love offering a vegan version to our readers. This one is quite rich and exquisite. Try it and tell us what your family thinks!
Cranberry Apple Caramel Pie
Ingredients
- 9" vegan pie crust fully thawed if previously frozen
- 4 cups apple slices from about 6 peeled, cored apples
- 2 cups fresh or frozen cranberries
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar loosely packed
- 1/4 cup brown sugar loosely packed
- 3/4 cup all-purpose flour
- 2 tablespoons potato flour
- 1/2 teaspoon ground nutmeg
- 1/4 cup Vegan Caramel Sauce divided
- 1/4 cup coconut cream
- 1/4 cup packed dark brown sugar or turbinado sugar
- Pinch salt
- 1/4 teaspoon vanilla extract optional
- 1 teaspoon bourbon optional
- 1 teaspoon ground cinnamon optional
- Pinch chipotle or ancho chile powder optional
Instructions
- To make the filling: In a large bowl, mix the apples, cranberries, and pecans. Add the sugars and mix well. In a small bowl, combine the flours, cinnamon, and nutmeg. Fold the flour mixture into the apple mixture. Preheat the oven to 400°F.
- To make the sauce: In a small pot over medium-low heat, warm the coconut cream. Whisk in the brown or turbinado sugar, salt, vanilla, bourbon, cinnamon, and chile powder, as desired.
- Cook for 20 to 25 minutes, stirring constantly.
- If the mixture starts to boil over, lift the pot off the heat, let it cool for a few seconds, then return it to the heat and keep stirring.
- If it keeps boiling over, reduce the heat slightly. The sauce will be done when it has thickened and become slightly viscous but is still pourable.
- To assemble the pie: Press 1 piecrust into an ungreased 9" pie plate (glass works best), molding the dough to the bottom and sides of the plate.
- Pour the filling into the crust.
- Drizzle 2 teaspoons of the caramel sauce over the fruit. Place the second piecrust over the fruit filling, pinching the bottom and top crusts together.
- Bake for 45 to 50 minutes, or until the crust is golden brown.
- Remove the pie from the oven and drizzle 2 tablespoons of caramel sauce over it.
- Serve warm.
Notes
Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.
Since 2010, Green Child has published an award-winning publication devoted to natural parenting and conscious living. We share expert voices in the holistic health, medical, wellness, sustainability, and healthy foods sectors. Much of our content is written and vetted by physicians, naturopaths, and sustainability experts.
Noted as “good for a green mama’s soul,” Green Child has grown into a resource valued by parents who care about bringing simplicity, compassion, social responsibility, and instinctual intelligence back to parenting.
Noted as “good for a green mama’s soul,” Green Child has grown into a resource valued by parents who care about bringing simplicity, compassion, social responsibility, and instinctual intelligence back to parenting.
Latest posts by Green Child Magazine (see all)
- 9 Ways to Keep the Environment Clean and Safe - April 20, 2023
- Guided Meditation for Kids: Benefits + Free Relaxation Scripts - April 18, 2023
- 21 Ideas for Celebrating Earth Day with Kids Outside - March 29, 2023
Leave a Reply