Epic desserts to satisfy a sweet tooth!

WE LOVE… MARBLED MERINGUES // HONEY CHEESECAKE // AVOCADO-LIME ETON MESS

Light & fruity!

Vegan salted caramel apple pie

SERVES 12

For the pastry

400g (14oz) plain flour, plus

2 tbsp 200g (7oz) Flora Original ¼ tsp salt

4-5 tbsp cold water

For the salted caramel sauce

1 can full-fat coconut milk

100g (3½oz) brown sugar ½ tsp salt

For the apple pie filling

40g (1½oz) granulated sugar, plus 1 tbsp

40g (1½oz) brown sugar

1 tsp ground cinnamon ¼ tsp salt

1kg (2lb 2oz) Granny Smith apples, peeled, cored and chopped

1 tbsp unsweetened almond or oat milk

1 For the pastry, rub the Flora Original into 400g (14oz) flour and salt until it resembles fine breadcrumbs. Add the water, a little at a time, mixing with a fork, then knead gently until a dough forms.

2 Cut the dough into two pieces, one slightly larger than the other, and form into disc shapes. Wrap in clingfilm and chill in the fridge for at least 30 minutes

3 To make the salted caramel sauce, combine the coconut milk, brown sugar and salt in a saucepan over a medium heat.

4 Simmer for 25-30 minutes stirring frequently until the sauce becomes dark and thick. Leave to cool.

5 To make the apple pie, roll out the larger disc of pastry to form a 33cm (12in) circle. Use to line a 23cm (9in) pie plate and set aside.

6 Preheat the oven to 220°C/ Gas Mark 7.

7 Combine 40g (1½oz) granulated sugar, 40g (1½oz) brown sugar and the remaining 2 tbsp flour, cinnamon and salt in a large bowl. Add the apple pieces and toss until well coated.

8 Pile the apples onto the pie crust and drizzle with half of the salted caramel sauce.

9 Roll out the remaining pastry disc to form a 25cm (10in) circle.

10 Brush the pastry edge in the pie plate with water and top with the other pastry. Seal the pastry edges and brush with the milk alternative, then sprinkle with the remaining granulated sugar.

11 Bake for 10 minutes, then reduce the temperature to 210°C/Gas Mark 6 and cook until the juices are bubbling (this should take approximately 1 hour). Cover with foil if the top gets too brown.