|2 cups (500 mL) PLUS 1/4 cups (60 mL)||all-purpose flour, divided|
|2/3 cup (150 mL)||Becel® unsalted Plant-Based Bricks|
|4 to 5 tbsp (60 to 75 mL)||ice cold water|
|1/4 cup (60 mL) PLUS 1 Tbsp (15 mL)||granulated sugar, divided|
|1/4 cup (60 mL)||firmly packed brown sugar|
|2 tsp (10 mL)||ground cinnamon|
|1/4 tsp (1 mL)||salt|
|3 lbs (1.5 kgs)||apples (Granny Smith and McIntosh), peeled, cored and sliced, (about 8 cups)|
|1 Tbsp (15 mL)||unsweetened almond milk or oat milk|
|Salted Caramel Sauce:|
|1 can (13.5 oz)||coconut milk, full fat|
|1/2 cup (125 mL)||brown sugar|
|1/2 tsp (2 mL)||sea salt|
For crust, add 2 cups (500 mL) flour in medium bowl. Cut in Becel® unsalted Plant-Based Bricks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 Tbsp (60 to 75 mL) ice water, 1 Tbsp (15 mL) at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
For caramel sauce, combine coconut milk, brown sugar and salt in a medium saucepan over medium heat. Bring to a simmer and cook for 25 to 30 minutes, stirring frequently, or until darkened and thickened.
Preheat oven to 425°F (220°C). Unwrap larger disc of dough and roll on floured* surface from center to edges to form 13-in. (33 cm) circle. Press into 9-in. (23 cm) pie plate; set aside.
For filling, combine 1/4 cup (60 mL) granulated sugar, brown sugar, remaining 1/4 cup (60 mL) flour, salt and cinnamon in large bowl. Add apples; toss until coated. Transfer apples to pie crust and drizzle with half the salted caramel sauce.
Unwrap remaining pie dough and roll on lightly floured surface to form 10-in. (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with milk alternative and sprinkle with remaining 1 Tbsp (15 mL) granulated sugar.
Place pie on baking sheet and bake 10 minutes. Decrease oven to 375°F (190°C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack. Drizzle with remaining salted caramel sauce before serving.
Tips: *For easier rolling and transfer of crust, roll dough between plastic wrap.