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Brandi's Famous Caramel Apple Pie!

What you need: 

Pie:
1 pie crust
3-4 large Granny Smith apples, peeled, cored, and sliced very thinly Caramel topping:
1/2 cup vegan butter
3 tablespoons flour
1/2 cup sugar
1/2 cup brown sugar
1/3 cup water

What you do: 

1. Preheat oven to 425 degrees F. Pile apple slices in pie crust, and lattice crust over top of pie.
2. In a saucepan, bring caramel topping ingredients to a boil, then reduce heat and simmer for five minutes.
3. Pour caramel over top of pie so that it seeps into the apples and covers the lattice.
4. Bake for 15 minutes uncovered, then cover with foil and continue to back at 350 degrees F for another 35-45 minutes.
Enjoy!

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

This recipe is amazing!!!!  This was my first attempt at making a homemade pie and and it turned out great.  The pie crust I used was also from this site, called "best ever pie crust."  I  coated my apples with the caramel sauce and some cinnamon, and then added them to the pie shell....thank you for sharing this recipe.

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Wow! I made this for Thanksgiving. It's the first apple pie I have ever made. Nobody in the family knew it was vegan. The pie was gone in about two minutes, no lie. Everyone kept asking for it, but it was gone! It was so delicious...better than a regular apple pie. Will definitely make this again - thank you!  :)>>>

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This recipe is wonderful, and easily adaptable for add-ins. I made this as a filling for puff pastry shells. I was serving a larger group, so I doubled the apples.  I kept the sugar amount close to the original, despite doubling the amount of apples, as I was using a mix of tart & sweet apples, and cooked the mixture with the scrapings from 3 organic whole vanilla beans, tossed the pods in too (which I took out before serving of course) PLUS 1 overflowing tablespoon of organic vanilla extract. I cooked the mixture a day ahead, and reheated it in the morning. It was pretty thick, which was nice.  I filled the puff pastry shells with a generous amount of the vanilla essence apple caramel filling, topped with a small scoop of "SoDelicious" brand vanilla frozen ice cream, as well as a small dab of Rich Whip vegan topping, then put the puff pastry "top" askew on the ice cream, dusted it all w/homemade confectioners sugar.  It was a beautiful, decadent special occasion breakfast side dish. This basic recipe is so simple, I was surprised how really good this recipe is. Thank you for submitting the recipe, its a keeper for sure. :)

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Oh my sweet Finland. This is freaking AMAZING! The single best dessert recipe I've found on vegweb to date. I made my own crust, and I suck at crusts, so it wasn't that pretty, but it was still very obviously delicious. Next time I'll just use one premade. I will definitely be making this again and on special occasions. The caramel was so good, I think I'll make that for my apples and vegan ice creams. Make this, make this, make this! Your tastebuds will love you.

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INCREDIBLE. :D I made this for Christmas and everyone was raving about it. They couldn't believe it was vegan! I will make this again, maybe for the monthly vegan potluck that I go to

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THIS WAS SO GOOD!!!! Ifollowed the recipe exactly, and it came out delicious! It's almost all gone now :) Thanks so much for sharing with us! I
m putting up a picture soon :)

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Wow!  This is so wonderful. I even forgot to pour the carmel over the top...I just poured it over the apples, then put the lattice on and went "OOPS."  But it still turned out great.  Probably the best recipe on this site!

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this is a great pie!!!

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this was amazing! and sooooo easy to make!  great recipe, tx!    i couldn't find a pie crust w/ a top so i topped my pie w/ a yummy crumble made w/ graham crackers, flaxmeal, a little flour and vegan butter...

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I used to make a a pie almost identical to this before I was vegan and it was amazing. I was hoping this would live up to my expectations but it didn't. My non-vegan family loved it though. I found the caramel sauce to be a little watery and when we cut into the pie, it pretty much collapsed and the filling spilled out. I used granny smith apples which gave a nice tart contrast to the sweet sauce, but maybe they released too much liquid? Not sure.. I will definitely make this again but with a few tweaks and different apples.

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