If you enjoy mushrooms, give this one a try; if not, omit them. Our family eats game at least three evenings a week, and this is my husband’s favorite dish. Serve with mashed potatoes or rice and green beans. THIS is some delicious food!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 apple pie |
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
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.
- For easier rolling and transfer of crust, roll dough between plastic wrap.
- Feel free to use oat milk instead of almond milk.
- The metric measures for this recipe are as follows: 500 mL all-purpose flour, 150 mL Becel® Unsalted Plant-Based Bricks, 50-75 mL ice cold water, 60 mL granulated sugar, 50 mL brown sugar, 10 mL ground cinnamon, 1 mL salt, 1.5 kg apples, 15 mL unsweetened almond milk, 1 can (400 mL) full-fat coconut milk, 125 mL brown sugar, and 2 mL sea salt.