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.
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August 2021
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