Vegan Cranberry Apple Caramel Pie

Cranberry Apple Caremel PieAn 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

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Course: Dessert


  • 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


  • 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.


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.

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