Vegan Salted Caramel Apple Pie

Pastry

1. Rub the Flora 100% Natural Ingredients into 400g flour and salt until resembles fine breadcrumbs.
2. Add the water, a little at a time, mixing with a fork, then knead gently until dough forms.
3. Cut into two pieces, one slightly larger than the other and form into disc shapes.
4. Wrap in cling film and chill in fridge for at least 30 minutes.

Salted Caramel Sauce

1. Combine the coconut milk, brown sugar and salt in a saucepan over a medium heat.
2. Simmer for 25-30 minutes stirring frequently until the sauce becomes dark and thick.
3. Leave to cool.

Apple Pie

1. Roll out the larger disc of pastry to form a 33cm circle. Use to line a 23cm pie plate and set aside.
2. Heat oven to 220C/200C fan.
3. Combine 40g granulated sugar, 40g brown sugar and remaining 2 tbsp flour, cinnamon, and salt in a large bowl. Add the apple pieces and toss until well coated.
4. Pile the apples onto the pie crust and drizzle with half of the salted caramel sauce.
5. Roll out the remaining pastry disc to form a 25cm circle.
6. Brush the pastry edge in the pie plate with water and top with the other pastry.
7. Seal the pastry edges and brush with the milk alternative and sprinkle with remaining tbsp granulated sugar.
8. Bake for 10 minutes then reduce temperature to 210C/ 190C fan and cook until juices are bubbling (this should take approximately an hour). Cover with foil if top gets too brown.
9. Remove from oven when cooked. Allow to cool and serve with salted caramel sauce.