Author: JL Fields, author of Vegan Pressure Cooking and coauthor of Vegan for Her
9" vegan pie crustfully thawed if previously frozen
4cupsapple slicesfrom about 6 peeled, cored apples
2cupsfresh or frozen cranberries
1/2cupgranulated sugarloosely packed
1/4cupbrown sugarloosely packed
1/4cupVegan Caramel Saucedivided
1/4cuppacked dark brown sugar or turbinado sugar
Pinchchipotle or ancho chile powderoptional
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.