There may be nothing more intoxicating than the smell of a fresh-from-the-oven caramel apple pie.
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup cold vegan butter, cubed
2 to 3 tablespoons ice water
1 tablespoon vegan butter, softened
2 cups apple juice
1/2 cup coconut cream
3/4 cup light brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon cloves
8 cups apples, peeled and thinly sliced (mixture of Sweet Tango, Gala and Fuji)
1/4 cup sugar
1/3 cup flour
1/8 teaspoon allspice
1/8 teaspoon ground cloves
2 tablespoons butter
1/2 tablespoon lemon juice
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter, room temperature
Prepare the bottom crust: In a medium bowl, whisk together the flour, sugar and salt. Incorporate butter using your fingers, or by pulsing a few times in a food processor. Mix until it becomes a coarse meal. Add ice water 1 tablespoon at a time until dough comes together.
Knead the dough once or twice, then shape into a ball and wrap in plastic wrap. Store in the fridge overnight up to 2 days.
Prepare the caramel: In a nonstick saucepan over medium heat, heat the apple juice for about 10 minutes until it’s reduced to about 1 cup. Add the coconut cream, brown sugar and spices and bring to a boil, stirring occasionally. Lower heat to medium and cook for 3 to 4 minutes, or until sauce has thickened a bit. Remove from heat.
On a floured surface, roll dough out into a 12-inch circle using a rolling pin coated in flour. Transfer to a pie tin and press into bottom. Pinch borders of the pie crust. Spread the softened butter on the crust. Pierce crust with a fork, then place in freezer for 15 minutes.
Prepare apple filling: In a large bowl, toss the apples with sugar, flour, spices, butter and lemon juice.
To assemble: Remove pie crust from freezer. Pour the coated apples into the crust, spreading them out evenly. Pour the apple juice caramel overtop. Return to freezer.
Preheat oven to 375 degrees.
Using a medium mixing bowl, combine crumble ingredients.
Take pie out of freezer, top with the crumble, and bake for 45 to 60 minutes, or until juice is bubbling and crumble is golden brown.