Vegan Cranberry Apple Caramel Pie
An amazing conscious holiday recipe, this vegan cranberry apple caramel pie is a decadent addition to your meal.
When the holiday season calls for a dessert that’s as beautiful as it is delicious, this Vegan Cranberry Apple Caramel Pie rises to the occasion. With a luscious caramel drizzle, the tartness of cranberries, and the sweetness of apples, this pie is the perfect balance of flavors. It’s a crowd-pleaser that accommodates vegan diets without sacrificing indulgence.
This recipe combines fresh, wholesome ingredients to create a masterpiece that tastes like autumn and winter in every bite. The vibrant cranberries bring a festive pop of color, while the buttery vegan crust complements the sweet-tart filling. Even better, this pie is easy to make and filled with nutrient-rich ingredients like pecans and coconut cream, making it a wholesome yet decadent treat.
Cranberries and Apples Make the Perfect Pair
Cranberries and apples are a classic seasonal duo, especially in fall and winter recipes. Cranberries add a tangy brightness that complements the natural sweetness of apples, creating a filling that’s perfectly balanced. When paired with warming spices like cinnamon and nutmeg, this combination becomes irresistible.
This pie’s filling is enhanced with a hint of bourbon and chipotle powder. If you prefer a more traditional approach, you can skip these optional ingredients and still achieve an exceptional dessert. Either way, the pecans add a delightful crunch that contrasts beautifully with the silky caramel drizzle.
Tips for the Perfect Vegan Pie
One of the secrets to this pie is the vegan caramel sauce, which ties all the flavors together. Try this 3-ingredient vegan caramel sauce blend from Jessica in the Kitchen.
Drizzle two teaspoons over the filling before baking, and save the rest to top the pie just before serving. The caramel’s rich sweetness elevates the tart cranberries and juicy apples, making each bite a memorable experience.
To ensure the perfect crust, make sure your pie crust is fully thawed if previously frozen, and don’t skip the potato flour in the filling. It helps to create a creamy, thick texture that holds together beautifully. Serve your pie warm with a dollop of coconut cream or vegan vanilla ice cream for the ultimate holiday indulgence.
How to Make a Heart-Decorated Crust
For an extra-special presentation, try this tip for heart-shaped cutouts. Start by rolling out a second pie crust and using a small heart-shaped cookie cutter to create a pattern. Arrange the cutouts on top of the pie filling, slightly overlapping them for a layered look, or leave open spaces to reveal the colorful cranberry-apple filling.
With its dazzling presentation and delectable taste, this Vegan Cranberry Apple Caramel Pie is destined to become a seasonal favorite. It’s a dessert that reflects the joy of the holidays while accommodating a range of dietary preferences. Try this recipe for your next celebration and watch it disappear in moments!
Cranberry Apple Caramel Pie
Ingredients
- 9 inch vegan pie crust fully thawed if previously frozen
- 4 cups apple slices from about 6 peeled, cored apples
- 2 cups fresh or frozen cranberries
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar loosely packed
- 1/4 cup brown sugar loosely packed
- 3/4 cup all-purpose flour
- 2 tablespoons potato flour
- 1/2 teaspoon ground nutmeg
- 1/4 cup Vegan Caramel Sauce divided
- 1/4 cup coconut cream
- 1/4 cup packed dark brown sugar or turbinado sugar
- Pinch salt
- 1/4 teaspoon vanilla extract optional
- 1 teaspoon bourbon optional
- 1 teaspoon ground cinnamon optional
- Pinch chipotle or ancho chile powder optional
Instructions
- To make the filling: In a large bowl, mix the apples, cranberries, and pecans. Add the sugars and mix well. In a small bowl, combine the flours, cinnamon, and nutmeg. Fold the flour mixture into the apple mixture. Preheat the oven to 400°F.
- To make the sauce: In a small pot over medium-low heat, warm the coconut cream. Whisk in the brown or turbinado sugar, salt, vanilla, bourbon, cinnamon, and chile powder, as desired.
- Cook for 20 to 25 minutes, stirring constantly.
- If the mixture starts to boil over, lift the pot off the heat, let it cool for a few seconds, then return it to the heat and keep stirring.
- If it keeps boiling over, reduce the heat slightly. The sauce will be done when it has thickened and become slightly viscous but is still pourable.
- To assemble the pie: Press 1 piecrust into an ungreased 9″ pie plate (glass works best), molding the dough to the bottom and sides of the plate.
- Pour the filling into the crust.
- Drizzle 2 teaspoons of the caramel sauce over the fruit. Place the second piecrust over the fruit filling, pinching the bottom and top crusts together.
- Bake for 45 to 50 minutes, or until the crust is golden brown.
- Remove the pie from the oven and drizzle 2 tablespoons of caramel sauce over it.
- Serve warm.