PUDDING HEAVEN

Light AND fruity!

Vegan salted caramel apple pie

SERVES 12

For the pastry

400g (14oz) plain flour, plus 2 tbsp
200g (7oz) Flora Original
¼ tsp salt
4-5 tbsp cold water

For the salted caramel sauce

1 can full-fat coconut milk
100g (3½ oz) brown sugar
½ tsp salt

For the apple pie filling

40g (1½ oz) granulated sugar, plus 1 tbsp
40g (1½ oz) brown sugar
1 tsp ground cinnamon
¼ tsp salt
1kg (2lb 2oz) Granny Smith apples, peeled, cored and chopped
1 tbsp unsweetened almond or oat milk

1 For the pastry, rub the Flora Original into 400g (14oz) flour and salt until it resembles fine breadcrumbs. Add the water, a little at a time, mixing with a fork, then knead gently until a dough forms.

2 Cut the dough into two pieces, one slightly larger than the other, and form into disc shapes. Wrap in clingfilm and chill in the fridge for at least 30 minutes

3 To make the salted caramel sauce, combine the coconut milk, brown sugar and salt in a saucepan over a medium heat.

4 Simmer for 25-30 minutes stirring frequently until the sauce becomes dark and thick. Leave to cool.

5 To make the apple pie, roll out the larger disc of pastry to form a 33cm (12in) circle. Use to line a 23cm (9in) pie plate and set aside.

Preheat the oven