Salted Caramel Apple Pie

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Apple Apple 4 4
• Ground Cinnamon Ground Cinnamon 1/2 tsp 1/2 tsp
• Ground Nutmeg Ground Nutmeg 1/4 tsp 1/4 tsp
• Water Water 125ml 1/2 cup
• Cornstarch Cornflour 1 tbsp 1 tbsp
• Brown Sugar Brown Sugar 100g 1/2 cup
• Vanilla Extract Vanilla Extract 1 tsp 1 tsp
• Table Salt Table Salt pinch pinch
• Coconut Cream Coconut Cream 60g 1/4 cup
• Vegan Phyllo Pastry Vegan Phyllo Pastry 4 sheets 4 sheets

Instructions

1. 1.Preheat oven to 180c.
2. 2.Peal and slice apples into 1/8 slices and add to a saucepan over medium heat with water, cornstarch and spices, stir to combine and let it stew for 5min or until softened and set aside.
3. 3.Place sugar, vanilla extract and salt in a saucepan over high heat and stir until combined, add coconut cream and stir until smooth.
4. 4.Pour caramel mixture over apple mixture and stir to combine.
5. 5.Pour apple caramel mixture into 4 small ramekins and sprinkle with raisins.
6. 6.Unroll thawed or fresh phyllo pastry and remove sheets as you need it. Keep unused sheets covered with cling film.
7. 7.You will be using 4 to 6 phyllo pastry sheets per dish, cut to fit your ramekins (I used 4 sheets cut into 6x even squares to cover 9cm ramekins).
8. 8.Brush each sheet with melted coconut oil and place over ramekins and push pastry down gently to fit snugly into the ramekins.
9. 9.Roll up remaining phyllo, cover with plastic and freezer bag and freeze for later use.
10. 10.Place ramekins in the oven and bake for about 20min or until crisp and golden.
11. 11.Remove from oven and leave to cool before eating.
12. 12.Note: I used 1 small apple per ramekin, but you could use 2-5 apples as you prefer.

Nutritional Information

• Calories:
  374
• Fat:
  3g
• Sodium:
  351mg
• Carbs:
  80g
• Sugar:
  38g
• Protein:
  8g