Caramel Apple Pie 

Apple pie has always been a holiday favorite in our house! This vegan caramel apple pie has a flaky sprouted whole wheat crust filled with juicy apples and a generous drizzle of vegan caramel sauce. Need we say more?


Sprouted Whole Wheat Crust:
2 cups One Degree Organics Sprouted Whole Wheat Flour (plus more for rolling)
1 cup white whole wheat flour
1/2 tsp salt
1/2 tsp sugar
3/4 cup vegan buttery spread, chilled and cut into 1/2-inch cubes
1/2 cup coconut oil, chilled and cut into 1/2-inch cubes
2 to 4 Tbsp cold non-dairy milk

Apple Filling:
3 large Granny Smith apples, quartered, cored and thinly sliced (we leave the peel on)
1 tsp cinnamon powder
Pinch of salt
2 Tbsp lemon juice
1/2 tsp vanilla extract
2 Tbsp cornstarch
2 Tbsp cane sugar
2 Tbsp caramel sauce (see below)

Vegan Caramel Sauce:
1 cup light brown sugar
1/4 cup vegan buttery spread
1 cup coconut cream


To make the crust: place flours, salt and sugar in the bowl of a food processor and pulse to combine. Add fats and pulse until the cubes are about the size of peas. Add 2 tablespoons milk and pulse 3 or 4 times. Gather a handful of dough and squeeze together. If it clumps, the dough is ready. If it falls apart, add more milk, 1 tablespoon at a time, pulsing a few times to incorporate, until the dough comes together when squeezed. Divide the dough in half and wrap each in plastic, lightly pressing into a disk. Refrigerate 20 minutes.

To make the sauce: combine sugar, buttery spread and half the coconut cream in a medium saucepan. Bring to a boil over medium heat, boil 3 to 4 minutes, stirring constantly, until slightly thickened. Remove from heat, stir in remaining coconut cream and set aside.

To make the filling: in a large bowl, combine all ingredients and toss to coat.

To assemble the vegan caramel apple pie: preheat oven to 425 degrees F. Roll out one piece of dough on a piece of parchment paper. Fit to your pie plate and trim any excess. Add apple filling mixture. Roll out the second piece of dough on parchment and cut out shapes, place on top of pie. Brush with a bit of water or non-dairy milk. Sprinkle with a handful of cane sugar. Bake 15 minutes then reduce heat to 350 degrees F and bake a further 20 to 30 minutes until lightly browned and the apples inside a soft. Serve with caramel sauce.

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