• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anna Banana
  • RECIPES
  • ABOUT
    • Privacy Policy
  • MY GEAR
  • COLLABORATE
  • PORTFOLIO
menu icon
go to homepage
  • RECIPES
  • COLLABORATE
  • CONTACT
  • ABOUT
  • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COLLABORATE
    • CONTACT
    • ABOUT
    • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Jams and Sauces

    Apple Pie with Caramel Sauce (Vegan)

    Published: Oct 5, 2017 · Modified: May 12, 2020 by Anna · This post may contain affiliate links · This blog generates income via ads · 8 Comments

    Jump to Recipe Print Recipe

    This apple pie with caramel sauce is everyone's favourite at this time of the year. Delicious, buttery pastry filled with apples and warming spices. All finished with a drizzle of homemade caramel sauce! Perfect bake for any day of the week!

    This post has been updated with new photos and text on 07/11/2019.

    a slice of an apple pie with caramel being poured on it

    Hey there! And happy October once more!

    With Autumn in full swing, I've decided to get into the spirit, and bake a pie. And what could say 'autumn' more, than a classic apple pie served with warm drizzle of caramel sauce?

    top view of an unbaked apple pie with lattice top

    As the days are getting shorter and nights are beginning to stretch more and more, I can't help it, but feel super excited about this time of the year. I guess that's mainly because I no longer need an excuse to stay in...and I can finally wear thick, woolly jumpers!

    Apple Pie- timeless classic bake!

    What I love about this recipe, is the fact that it's so easy, yet it works every time. It's one of these that you will make over and over again, year after year, and it would become your go-to pie recipe.

    a side close up of baked apple pie with lattice top

    The smell of cooked apples and cinnamon would make anyone feel like at home. Add lovely, crumbly and buttery pastry, and you're on your way to heaven!

    But if that wasn't good enough, there is also a caramel sauce to drizzle (or pour, if you are like me...) your pie with.

    Easy, simple ingredients to make this pie

    To make this apple pie, you will only need few, simple ingredients, and the chances are, you already have all of them in your kitchen cupboard.

    top view of some of the ingredients for an apple pie

    Basic pastry recipe

    As with any pie, it all starts with pastry. I have adapted the pastry recipe from my Blackberry Tart, which technically is not vegan, as it includes egg yolks. To make the pastry vegan, simply omit adding egg yolks and choose vegan butter or spread. You may want to add an extra tablespoon of olive oil, but only if you find the pastry really crumbly.

    close up of unbaked apple pie and pastry decoration

    There is also an option to use ready made, pre-rolled shortcrust pastry, which also happens to be vegan.

    Which apples to use for the filling?

    top view of a person peeling some apples

    When it comes to apple pie, I always go for Granny Smith apples. This classic 'green apple' is firm, slightly sour and definitely one of the best varieties to use. They hold their shape really well, therefore you won't end up with mushy filling. Plus, they are widely available at most stores and supermarkets.

    overhead shot of a large bowl with sliced apples

    How to make apple pie with caramel sauce

    Start with preparing your pastry. Simply combine the flour, butter and a pinch of salt in a food processor until it resembles the texture of the breadcrumbs. Add 5 tablespoon of cold water and pulse it until the mixture comes together into a ball. Shape it into a disk and wrap the pastry in a cling film. Chill for 30 minutes.

    top view of a person rolling some pastry with a rolling pin

    Remember that when it comes to making your own pie pastry, chilling it is crucial to the success of your bake. I recommend chilling it not only before rolling it, but also before baking it, as it will hold the shape much better.

    While the pastry is chilling, prepare your filling. In a large bowl, mix sugar, spices and cornflour together, then add the apples and stir it all until combined. Set aside.

    overhead view of a person mixing sliced apples with some spices

    Rolling the pastry

    Once chilled, remove the pastry disk from the fridge and place it onto a lightly floured surface. Roll out roughly about two thirds of your pastry disk into a 30 cm circle. The remaining pastry will be used to create the lattice top.

    overhead shot of a person pressing rolled pastry into baking tin

    When rolling the pastry, you want to make it about £1 coin thick. Then, carefully roll it around the rolling pin dusted with flour and unroll into the tart tin. Press it gently around all of the edges and trim off any excess.

    top view of a baking tin with shortcrust pastry

    Add the apples into the tart tin, then roll out the remaining pastry into rectangle, about 3 mm thick. Slice out 10 strips for lattice topping. I'm using a simple 'over & under' lattice, but feel free to get creative with yours. I have found this article on Food 52 with different lattice styles, and it's definitely worth trying different looks!

    Finishing touches

    Once you have made your lattice top and placed it on the pie, brush it with some egg wash (or your choice of nut milk if making it vegan) and sprinkle with sugar. Bake it for 45 minutes until golden brown.

    Because nobody wants a slice of just a plain apple pie, I have also included a recipe for caramel sauce, which is super quick and easy to do.

    Any extra caramel sauce, that you have left over (if that's even possible), can be transferred into a squeeze bottle and stored in the fridge for up to 5 days. Although, you may want to heat it up in a bowl of hot water before serving again.

    Thanks for reading today's post. As always, feel free to leave me a comment and a rating if you try this recipe! Also, remember that you can follow me on my Instagram, Pinterest and Facebook!

    Have a great week and until next time!

    side close up of a baked apple pie with lattice top
    Print Recipe Pin Recipe
    5 from 3 votes

    Apple Pie with Caramel Sauce

    Autumn classic, apple pie with delicious caramel sauce. Really easy recipe for an excellent pie!
    Prep Time45 mins
    Cook Time45 mins
    Total Time1 hr 35 mins
    Course: Dessert
    Cuisine: Vegan
    Keyword: apple pie, autumn, fall dessert
    Servings: 8 people
    Calories: 448kcal
    Author: Anna

    Equipment

    • 23 cm loose bottom tart tin

    Ingredients

    The filling:

    • 700 g cooking apples (peeled, cored and sliced)
    • 30 g caster sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon mixed spice (nutmeg, cardamom, all spice)
    • 2 tablespoon corn flour

    For the pastry:

    • 400 g plain flour (plus extra for dusting)
    • 200 g butter (dairy free if vegan)
    • 6 tablespoon cold water
    • 2 tablespoon caster sugar (for sprinkling)

    For the caramel sauce:

    • 200 g caster sugar
    • 60 g butter (dairy free if vegan)
    • 130 ml cream (use soya cream or oat cream if vegan)
    Prevent your screen from going dark

    Instructions

    To make pastry:

    • Use food processor, and mix the flour, butter, and a pinch of salt until it resembles the texture of the breadcrumbs. Add 5 tablespoon of cold water and pulse until pastry comes together into a ball. You can add extra water if needed. If you making pastry by hand, rub the flour and butter with your fingers in a bowl, then stir in the water with a wooden spoon. Work the pastry for a couple of minutes, then tip it into a piece of cling film and shape into a disc. Wrap and chill for 35 minutes, until firm.
    • In a meantime, place sugar, spices and corn flour in a medium bowl. Add apples and mix all together. Set aside.
    • Take your pastry out of the fridge. On the floured surface,  roll out roughly two thirds of your pastry to a 30cm circle. Carefully roll the pastry around the dusted rolling pin, then unroll into the tart tin. Pastry will be quite crumbly, but if it breaks, just patch it up, then trim away any excess, but save the offcuts for the lattice top. Heat the oven to 200 C (180 C fan).
    • Place the apple filling into a pie dish, making sure that it rises above the edge.
    • Roll out the remaining pastry into rectangle, about 3 mm thick, then slice out 10 strips for lattice topping. Brush the pie with a bit of milk (dairy free), and sprinkle with the caster sugar. Bake for about 40- 45 minutes until golden brown.

    For the caramel sauce:

    • Place the sugar in a heavy based frying pan and stir in about 4 tablespoon of water, then place over the medium heat, allowing sugar to dissolve. Turn up the heat and bubble for 3-4 minutes until you have caramel. Take off the heat and carefully stir in the cream and butter. Set aside.

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    *You will need loose bottom 23 cm tart tin or a pie dish for this recipe.
    *You can also use ready made, pre-rolled shortcrust pastry. You will need either 500g block or two sheets of 320 g (any leftover pastry can be used to make decorations lie leaves, flowers, or whatever you desire)
    *Check out this recipe for the instructions on how to make a lattice pattern.
    *Any leftover caramel sauce can be stored in the fridge for up to 5 days 

    Nutrition

    Calories: 448kcal
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    More recipes you may enjoy

    • Tofu Doughnuts
    • Chocolate Raspberry Cupcakes
    • Valentine Sugar Cookies
    • Orange and Cranberry Bundt Cake

    Reader Interactions

    Comments

    1. Ela

      October 13, 2017 at 2:30 am

      This pie looks absolutely amazing!! I actually started drooling a little bit, looking at your wonderful pics 🙂

      Reply
      • annabanana

        October 13, 2017 at 9:32 am

        Haha, thank you Ela!
        I take this as a compliment, and it's only fair, since your brownies and cakes always make me drool! 😉

        Reply
    2. Tania | Fit Foodie Nutter

      October 10, 2017 at 4:04 pm

      5 stars
      Yet another gem from you, Anna! Love this beautiful lacey pattern on the pie. You've inspired me to get back into that kitchen for a mini Great British Bake Off! It's about time actually, as we're having our kitchen gutted shortly, which means I really need to hurry up with my bakes! Have a lovely evening Anna xxx

      Reply
      • annabanana

        October 10, 2017 at 5:16 pm

        Oh Tania! You've reminded me that GBBO is on tonight! And thank you for your ever so supportive and kind comments! Can't wait to cook with you!

        Reply
    3. Barbara

      October 09, 2017 at 4:05 pm

      5 stars
      Wonderful recipe! Tried it and loved it!!! Thank you for sharing!

      Reply
      • annabanana

        October 10, 2017 at 7:22 am

        Thanks so much Barbara!
        I'm over the moon to hear that! Great stuff!

        Reply
    4. Julie

      October 07, 2017 at 8:32 am

      5 stars
      Wow Anna, this pie looks like an art! I'm absolutely in love with these pictures and will be trying to make this over the weekend! Thanks for sharing!

      Reply
      • annabanana

        October 07, 2017 at 11:58 am

        Hello Julie!
        And thanks so much! I really hope you will try it as it's definitely worth it! Let me know how did it go! Weekends are made for this pie 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Anna Wierzbinska Portrait

    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

    More about me and my journey →

    Vegan Baking

    • Vegan Banoffee Pie
    • Peach Tart (vegan, gluten-free, refined sugar free)
    • Vegan Salted Caramel Cupcakes
    • Vegan Sweet Potato Cinnamon Rolls

    Featured On:

    Trending Recipes

    • Easy Apple Cake
    • French Cruller Doughnuts
    • Chocolate Crepe Cake
    • Small batch lemon drizzle cake

    Footer

    ↑ back to top

    About

    • About Anna
    • Services
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Information

    • Privacy Policy
    • Contact
    • Accessibility

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Anna Banana