MARSHMALLOW CRÈME CARAMEL PUDDING

PIE FILLING

• Peel and core the apples, then slice into thin lengthwise strips – not too narrow and not too thick. Add directly to a large saucepan and add the lemon juice and zest. Stir well to stop the apples from browning but be careful not to break them into pieces
• Add the sugars, flour, salt, spices, and vanilla and stir gently again until coated. Place the pan over a low heat and cover with a lid. Cook for 20 minutes, stirring occasionally
• Once the apples are softened but still have a little bite, remove the pan from the heat and spread the apples (and their juices) out on a baking tray to cool. Leave to cool completely to room temperature while you make the pie crust

PIE CRUST

• In a large bowl, combine the flour, sugar, and sea salt. Chop the vegan butter into cubes and add to the bowl. Use two knives or a pastry cutter to chop the butter into the flour mixture until there are no pieces of butter larger than a cooked chickpea

• In a measuring cup, mix together the vinegar and ice cold water. Drizzle the liquid into the large bowl, mixing everything together at the same time with a spatula. Once the dough reaches a texture where it can be squeezed together into a slightly crumbly ball, stop adding the liquid. Divide the dough in two, press into a rough, flat disc, wrap in plastic wrap then place in the fridge to chill for at least 1 hour

• Once thoroughly chilled, unwrap one portion of the dough and transfer to a lightly floured counter. Dust the top with flour then roll out into a large, vertical rectangle, around about a ¼-inch thick. Fold in half lengthways like a book then fold the bottom half upwards to the middle and repeat with the top half. Gently roll out again into a rough, thick square of dough, then wrap again and return to the fridge to chill for 30 minutes. Repeat with the second portion of dough.

• Preheat the oven to 400° F and place a thick-bottomed baking sheet in the oven to preheat
• Once chilled, remove and unwrap one portion of dough again and transfer to a lightly floured counter. Roll out into a 12-inch circle of dough then drape over a 9-inch pie tin or ceramic pie plate. Do not trim the excess pastry just yet. Roll out the second portion of dough into a roughly 9-inch circle to create the lid

• Transfer the vegan apple pie filling to the prepared tin then drape the rolled out pie top over it. Crimp the edges however you’d like and slice 4 holes in the center of the lid to allow steam to be released. Brush with the plant based milk mixed with Crackd to give the pie a golden glaze
• Place the pie in the oven on the preheated baking sheet and bake for 15 minutes. Remove the pie from the oven and lower the oven temperature to 325° F. Cover the edges of the pastry with a pie crust protector or a doubled over layer of tin foil then return to the oven to bake for an additional 35-40 minutes

• Remove from the oven and allow the pie to cool to room temperature (2-3 hours). This is a must, the pie filling must solidify otherwise it will be pie soup!
• Once cooled, slice and serve with vegan vanilla ice cream, whipped coconut cream, or fresh berries