Caramel Apple Pie | My Vegan Thanksgiving

Greetings! It’s starting to get very cold here in the Northwest (U.S.) – compared to normal – so how about we warm things up with a good ole apple pie recipe? Excellent! Glad you’re on board.

This isn’t going to be just apple pie, though. That’s the standard dessert for the holidays. This is going to be a caramel apple pie. In terms of preparation, it’s really not that much different. But, in the end, the little extra step is well worth it!

Without further adieu, here is the third recipe post in My Vegan Thanksgiving series.

(I feel like if these posts were vlogs, I would have some catchy theme music right here. So humor me and just imagine it.)


Ingredient break down


6 apples, mix of granny smith, golden delicious and honeycrisp (or other tangy apple)
1 cup coconut sugar
2 tbsp flour (can use gluten-free flour varieties as well)
2 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp vegan butter (Smart Balance with flaxseed oil or Earth Balance)


I can’t give you actual measurements of the crust ingredients because my pro-crust-maker mom made the crust from memory when I was visiting my folks a couple weekends ago. But, we used a standard pie crust using…

all-purpose flour
vegetable shortening
ice water

You can do that or make this one and sub the butter for vegan butter. Just make sure that whichever recipe you use for the crust, it will be enough dough to do the bottom and top of the pie. Unless the recipe says it will make both, double it.


Make your crust following the recipe you chose. Roll out the bottom and the top to make sure you have enough dough. Place the bottom in the pie pan. Set aside.

Peel, core and slice your apples into thin bite-sized pieces. Put them in a large bowl. Add half (1/2 cup) of the coconut sugar and all of the following: flour, cornstarch, cinnamon and nutmeg. Stir to coat the apples and set aside.

In a small saucepan, melt the butter on medium heat. Once melted, add the rest (1/2 cup) of the coconut sugar. Stir with a wire whisk until coconut sugar is combined. Cook for a minute or two and then pour the caramel onto the apples. Stir to coat.

Pour the apple mixture into the crusted pie pan. Using your finger, brush some cool water on the edge of the bottom crust, it will help the top crust to adhere to it. It’s okay to be generous on this step.

Cover with the top crust, pinch the edges with your thumb and index finger so that both crusts are joined (see up close photo below), and then cut some slits in the top to let steam escape.



This next step is a little trick that my mom taught me. Not sure if it’s common knowledge for pie-baking, so I will go ahead and include it here. If you are already a savvy pie-maker and you know how to do this, skip reading it. Wouldn’t want to read anything you already know. 🙂

To prevent your pie edges from burning, cut about 3-4 strips of foil that are 2.5 to 3 inches wide…. (I started writing instructions for this part and failed miserably. So, if you want to use this super complicated technique, go ahead. Or just bear with my awkwardness and watch the video below for a very simplified version.)

Put your pie on a cookie sheet to catch any drips and bake it at 350 degrees for about an hour, taking the foil off for the last 10 minutes. The crust should be golden-brown, but not too dark. Let cool and serve!


One response to “Caramel Apple Pie | My Vegan Thanksgiving

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