Plant-based Salted Caramel Apple Pie

Name: Plant-based Salted Caramel Apple Pie
Total time: 160
Yield: 12
Ingredients: 2 cups all-purpose flour, plus more for dusting; 2/3 cup Becel® Unsalted Plant-Based Bricks; 4 tablespoons ice cold water, or as needed; 1 (13.5 ounce) can full-fat coconut milk; ½ cup brown sugar; ¼ teaspoon salt; ¼ cup granulated sugar; ¼ cup firmly packed brown sugar; ¼ cup all-purpose flour; 2 teaspoons ground cinnamon; ½ teaspoon sea salt; 3 pounds apples (Granny Smith and McIntosh), peeled, cored and sliced, (about 8 cups); 1 tablespoon almond milk; 1 tablespoon granulated sugar

Recipe by BecelR from allrecipes.com

Dessert 3 Hr. 40 Mins.

Ingredients

12 servings

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2 cups all-purpose flour, plus more for dusting
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2/3 cup Becel® Unsalted Plant-Based Bricks
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4 tablespoons ice cold water, or as needed
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1 (13.5 ounce) can full-fat coconut milk
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½ cup brown sugar
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¼ teaspoon salt
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¼ cup granulated sugar

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¼ cup firmly packed brown sugar
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¼ cup all-purpose flour
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2 teaspoons ground cinnamon
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½ teaspoon sea salt
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3 pounds apples (Granny Smith and McIntosh), peeled, cored and sliced, (about 8 cups)
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1 tablespoon almond milk
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1 tablespoon granulated sugar

Instructions

For crust, add 2 cups flour in medium bowl. Cut in Becel® Unsalted Plant-Based Bricks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 tablespoons ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
For caramel sauce, combine coconut milk, 1/2 cup brown sugar, and salt in a medium saucepan over medium heat. Bring to a simmer and cook for 25 to 30 minutes, stirring frequently, or until darkened and thickened.
Preheat oven to 425 degrees F (220 degrees C). Unwrap larger disc of dough and roll on floured surface from center to edges to form 13-inch (33 cm) circle. Press into 9-inch (23 cm) pie plate; set aside.
For filling, combine 1/4 cup granulated sugar, brown sugar, 1/4 cup flour, cinnamon, and sea salt in large bowl. Add apples; toss until coated. Transfer apples to pie crust and drizzle with half the salted caramel sauce.
Unwrap remaining pie dough and roll on lightly floured surface to form 10-inch (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with almond milk and sprinkle with 1 tablespoon granulated sugar.
Place pie on baking sheet and bake 10 minutes. Decrease oven to 375 degrees F (190 degrees C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack. Drizzle with remaining salted caramel sauce before serving.