Chantal Coolen's Caramel Apple Pie

"One day a friend was raving about a caramel apple pie from a local bakery. It sounded divine, and most definitely not vegan or gluten-free. So I decided to combine my raw apple pie with my caramel sauce and this is what happened. I haven't had my friend's pie, but I think this might just be one of the best things I've ever eaten. You can use a 9-inch pie plate, an 8-inch springform pan, or make individual tarts (the number will depend on the size of your tart pans)."

Course Dessert

Cuisine American, Vegan

Prep Time 45

Resting Time 1

Total Time 45

Servings people

Calories 1361kcal

Author Chantal Coolen - Cook with Kindness

Ingredients

Crust:

1 1/2 cups walnuts
1 cup dates

Filling:

5 apples
3 tablespoons maple syrup
2 tablespoons lemon juice
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger

Caramel sauce:

1/4 cup almond butter
1/4 cup water
2 tablespoons maple syrup

Instructions

In a food processor, process the walnuts and dates until the mixture sticks together when pressed between your fingers. Press into the bottom and sides of the pie plate or springform pan. Chill in the refrigerator for 30 minutes.
Using a mandoline, slice the apples to about 1/8 inch thick. Combine the sliced apples, maple syrup, lemon juice, cinnamon, nutmeg, and ginger in a bowl and set aside to marinate for 30 minutes.
In a small bowl, combine the almond butter, water, and maple syrup. Remove the pie crust from the refrigerator. Drain the apples, then pour into the pie crust. Drizzle the caramel over the top. Chill until ready to serve.

Notes

Nutrition