Vegan Caramel Apple Pie

Pour all the ingredients (vegan butter (6 tbsp), vegan cane sugar (0.5 cup), brown sugar (0.5 cup), water (0.25 cup), salt (0.25 tsp)) into a small pot over medium heat.

Stir often until [vegan butter] has completely melted.

Bring to a boil and immediately remove from heat. Let cool to room temperature. It will not be thick.

Note: If you desire a top crust layer, then double the crust ingredients, and then split the dough in half once made.

In a large bowl, add the flour (1.5 cups), salt (0.25 tsp), and vegan cane sugar (0.25 tsp). Stir together with a fork.

Cut vegan shortening (9 tbsp) into tablespoon size cubes and then using a fork combine together until crumbly.

Pour in unsweetened almond milk (0.25 cup) and vanilla extract (0.125 tsp).

Stir until combined.

Use hands to form a dough ball. If you doubled, split in half and place half in the fridge until later. Continue with other half.

Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.

Roll out into a circle about 10-11 inches. Press down into pie pan.

Pinch or design the edges however you want.

Place inside the fridge while you make your filling.

Peel the smith apples (6 granny), then core them. Slice them to be 0.125 to 0.25 inch thick, trying to keep them all roughly the same size.

Into a large pot or dutch oven, add the sliced [granny smith apples] and all the remaining ingredients (except cornstarch: brown sugar (0.5 cup), vegan cane sugar (0.25 cup), maple syrup (0.25 cup), nutmeg (0.25 tsp), salt (0.25 tsp), vanilla (0.5 tsp), cinnamon (2 tsp), cardamom (1 pinch), from 1 lemon (1 zest), lemon juice (2 tbsp)). Stir all ingredients very well.

Turn the heat on medium and stir occasionally for minutes (15). Start 15m timer

Stir in the cornstarch (2 tbsp) until combined and turn off heat.

Pour the entire contents of the pot onto a parchment lined sheet pan and shake so the [granny smith apples] are in an even layer. Let cool to room temperature.

Once cooled, remove pie pan from fridge and pour half of the caramel sauce ([vegan caramel sauce]) into the bottom. Make sure [vegan caramel sauce] is NOT hot.

Add the chopped pecans, walnuts, or peanuts (0.5 cup).

Scoop the [granny smith apples] up and place them into your pie crust lined pie plate. You don't want all the juice, but the little bit from scooping is okay.

Move the [granny smith apples] around so there are little to no gaps. Around the outer edge of the pie crust, you can use the curved side of the apple to get more in. Gently shake the pie plate to wiggle them around.

Pour the remaining [vegan caramel sauce] evenly over the top.

If using a top layer of pie crust, remove from fridge and roll it out as directed with the bottom layer. Make any designs and place that on top and arrange as desired. If you are not doing a design and just add a solid top, cut slits in the center for steam to vent through.

Put the pie in the freezer for minutes (15). Start 15m timer

Preheat oven to 425 degrees.

Brush the entire top of the pie with dairy free milk, including the edges and any designs.

Place pie on a parchment lined baking sheet.

Bake for minutes (50). Start 50m timer

Pull the pie out of the oven if any spots look light, brush with [vegan butter] gently. If the pie crust looks dark, cover with foil very carefully. Bake for another [10-15 minutes] or until golden brown. Start 15m timer

Remove, let cool to room temperature before serving.

Top with [vegan caramel sauce], [vegan whipped topping] or [vegan vanilla ice cream].