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Slab Apple Pie with Salted Caramel Pecan Sauce
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5 from 1 vote

Vegan Slab Apple Pie with Salted Caramel Pecan Drizzle

A slab apple pie that's vegan, wholegrain, low-fat and the perfect dessert for a crowd at Thanksgiving.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan slab apple pie
Servings: 12 slices
Calories: 365kcal


For the crust

For the apple filling

  • 8 cups apples (cut into a small dice and measure. You will need about 8 apples)
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  • Juice of 1 lemon
  • ¼ teaspoon salt
  • 3 tablespoon unbleached all purpose flour

For the salted caramel pecan drizzle

  • ½ cup sugar
  • ½ teaspoon sea salt
  • 2 tablespoon coconut oil
  • ¼ cup nondairy milk
  • 1 cup pecans some chopped, some left in halves


Make the crust

  • In a food processor or in a large bowl using a pastry cutter, place the flour, salt and sugar. Cut in the coconut oil chunks into the flour mixture using a fork or by pulsing the food processor four or five times for 5 seconds each time.
  • Drizzle in ice-cold water, pulsing or mixing with the fork, until he dough comes together and can hold in a ball.
  • Divide the dough into two equal size pieces and wrap tightly in cling wrap, shaping into discs as you go.
  • Refrigerate for at least 30 minutes.

Make the apple pie filling

  • In a large bowl, mix the apples, sugar, salt, spices, vanilla, lemon juice and flour. Set aside for 15 minutes.

Make the salted caramel pecan drizzle

  • Place the coconut oil and sugar in a small saucepan and melt over medium heat. When the sugar's melted, add the non-dairy milk and stir in. Be careful at this stage because the caramel will bubble.
  • Add the salt and stir in the pecans. Turn off heat.

Assemble the pie

  • Roll out one of the pastry discs pn a floured surface, into a rectangular sheet, enough to cover the bottom and halfway up the sides of an 11- by 7-inch baking pan. Place it in the pan carefully.
  • Mix the apple pie filling once to ensure everything is thoroughly mixed, then pour into the pan and spread evenly with a spatula.
  • Roll out the second pastry disc so it fits comfortably in the baking pan. Press together the sides of the two pastry sheets to form a seal. No need to crimp. You are going to cover everything with the pretty caramel sauce, and this is rustic anyway.
  • Bake the pie in a preheated 425-degree oven for 30 minutes. Reduce the heat to 350 degrees and continue to bake for 30 more minutes.
  • Remove the pie to a rack and pour over the salted caramel pecan drizzle. Allow the pie to cool thoroughly before you cut in.


Serving: 1slice | Calories: 365kcal | Carbohydrates: 51g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 198mg | Potassium: 193mg | Fiber: 5g | Sugar: 27g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg