Caramel Apple Crisp Pie

A slice of apple pie on a white plate with brown sauce, apple slices, crumbly topping and a scoop of white vanilla ice cream.

The juicy caramel apple filling is complemented perfectly by the satisfying crunch of the crisp topping. This vegan apple crisp pie tastes and smells heavenly. For an extra treat, consider adding a scoop of creamy vanilla ice cream or a drizzle of caramel sauce to enhance the overall indulgence.

Course Dessert

Cuisine Dairy-free, Egg-free, Gluten-free, International, Soy-free, Vegan, Vegetarian

Keyword apple crisp pie, apple crumble pie, dutch caramel apple pie

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices (9-inch pie)

Calories 359kcal

Author Emese Maczko

Equipment

Ingredients

1 9-inch Pie Crust (homemade or store-bought) or use this gingerbread pie crust recipe

Crisp topping

1 cup Rolled oats
½ cup Walnut or pecan meal
¼ cup Cane sugar or coconut sugar
1 stick Dairy-free butter or nut/seed butter for an oil-free version
1 tsp Cinnamon

Apple pie filling

6 Apples (sliced)
2 Tbsp Cinnamon
2 Tbsp Molasses
½ cup Coconut sugar
1 + ½ cup Fresh water
1 tsp Vanilla extract optional
3 Tbsp Corn starch + 1 Tbsp water for each Tbsp starch

US Customary - Metric

Instructions

Preparing the pie crust

Roll your pie crust and arrange it inside your 9-inch pie form. Place it in the fridge until you get the apple pie filling and the crisp topping ready.
Use a round-shaped parchment paper or cut one for yourself and place it inside the pie dish on top of the pie crust. Use rice, beans, or pie weights to ensure that the sides and the bottom keep their place.
Blind-bake it for 15 minutes. (If you choose our gingerbread pie crust, you don’t need to blind-bake it.)

Making crisp topping

Take a food processor and pulse all ingredients and pulse a couple of times. If you have whole nuts, finely chop them first before adding the other ingredients.

Making apple pie filling

Wash, peel, core, and slice the apples. For a fast finish, I use my handy, easy-to-use apple corer. Try to make as thin apple slices as you can. You can use a mandolin for even thinner slices.
Take a large saucepan and add the sliced apples, water, coconut sugar, cinnamon, molasses, and vanilla extract. Stir until combined and cover it with a lid.
Bring it to a boil and then take it back to medium and simmer until apples are cooked but not mushy yet.
Mix the cornstarch with water in a small bowl and add that so-called slurry to the apples. It will thicken within a minute!

Baking

Take the blind-baked pie crust and add the apple pie filling. Spread them around evenly.
Sprinkle the top with the crisp topping and bake it in a preheated oven (350 Fahrenheit (ca. 177 °C) or 180 degrees Celsius) for 15-20 minutes until the top is crispy and there is bubbling around the edges.
Wait for it to cool down completely before slicing!

Video

Notes

Choose your apples - The only thing you need to keep in mind when choosing your apples is that tart apples tend to be harder, so they need a longer baking time to soften. While sweet apples tend to get mushy sooner, so if you bake them long you end up with apple sauce pie. I usually go with Granny Smith, Jonagold, or Jonathan.

Nutrition