This vegan gluten-free apple pie recipe has caramel kissed apples tucked into a vegan gluten-free almond tart crust with cinnamon-spiced breadcrumb crisp topping. Add an extra drizzle of vegan caramel on top with a scoop of ice cream!
First, prepare the crust. Use a pastry brush or paper towel to rub a tablespoon of coconut oil (that is soft like mayonnaise but not melted) into a thick layer on all over the bottom and crevices of a tart pan with a removable bottom. Place tart pan in the freezer while you prepare the crust.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the almond flour, sorghum flour, sweet rice flour, tapioca starch, sugar, cinnamon, and salt.
Add the remaining 7 tablespoons coconut oil and vanilla extract and beat on medium speed until well mixed - 3-4 minutes. Slowly drizzle in the ice water, starting with just 1½ tablespoons. Mix until the dough begins to clump together, 2-3 minutes, adding more water as needed.
Dump the crumbs into the chilled tart pan. Press the dough evenly into the pan, starting with the sides and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off. Prick the bottom all over with a fork, place on a baking sheet, and chill in the freezer or fridge until firm, 15-30 minutes.
While the tart chills, prepare the caramel sauce. In a small saucepan over, bring the sugar, light brown sugar, and ¼ cup coconut milk to boil over medium high heat, stirring once just to combine. As soon as it boils, reduce heat to low and simmer for 3 minutes. Remove from heat and stir in remaining 2 tablespoons coconut milk, coconut oil, vanilla, and salt. Pour into a heatproof bowl or jar to cool completely at room temperature (do not scrape the pan). Note: The caramel is prone to crystallization if cooked at medium to high temperature after the initial boil, so be sure to reduce the heat as soon as it bubbles.
Preheat the oven to 350°F. When the tart shell is firm, bake on the middle rack for 13 minutes, until the crust begins to look cooked and not moist, but not yet browning.
While the crust bakes, prepare the spiced breadcrumbs. Add the bread to a food processor and pulse until medium-coarse crumbs (alternatively finely tear the bread iInto bits) Toss the bread with coconut oil, brown sugar, maple syrup, and cinnamon to coat and set aside.
Remove from tart crust from oven and while the crust is still hot, use a cup bottom or the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools. Let cool for at least 20 minutes before adding the filling.
While the crust cools, prepare the apples. Toss the apple slices in lemon juice, cinnamon, and 1⁄4 cup of the cooled caramel sauce (wait to do this until the crust is ready as the apples will start to release juices the longer they sit in sugar). Stack 10-12 apple slices together then place them flat side down into the tart pan, changing directions as you go (get creative - it doesn't have to be perfect!).
Sprinkle cinnamon breadcrumbs evenly over the top.
Bake for 45-50 minutes until the crust is just starting to turn light brown (but not burnt) and the apples are cooked through. Let cool for at least 30 minutes in the tart pan before removing it. Drizzle with remaining caramel sauce and serve with vegan vanilla ice cream.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.