Salted Caramel Apple Pie

by Christykramer

Ingredients:
1 box Enjoy Life Sugar Cookies, broken into small pieces
1/2 cup ground pecans
1 stick Earth Balance vegan margarine, melted and cooled
1/4 cup organic vegan-processed cane sugar
1 container NadaMoo Salted Caramel ice cream, softened
1/4 cup vegan butter (either homemade, or Mikoyo’s Cultured Vegan Butter)
4 medium granny smith apples, peeled, cored and sliced
1/2 cup dark brown sugar
1/2 tsp ground cinnamon
1/4 cup evaporated soy
1/2 tsp white miso
 
Instructions:
1. Combine the sugar cookies, pecans, melted margarine and cane sugar in the bowl of a food processor. Pulse a couple times to break the cookies down, then process until mixture is finely ground, well mixed, and resembles damp sand. Press into a 9-inch pie shell.
2. Spoon softened NadaMoo Salted Caramel ice cream into prepared pie shell. Cover with plastic wrap, pace on a baking tray, and freeze until ice cream has reset completely—about an hour, or until ready to serve.
3. Meanwhile, melt the butter in a large skillet or deep saute pan over medium-high heat; add the apples and cinnamon. Cook, stirring occasionally, until apples are tender, about 5 minutes. Add in the sugar, raise heat to high, and bring to a boil, stirring constantly. Stir in evaporated milk and return to a boil. Reduce heat to simmer and cook until slightly thickened, about 3 minutes. Remove from heat; whisk in miso. Set aside to cool slightly.
4. When ready to serve, thaw frozen pie for 5 minutes. Slice and serve topped with warm Miso Caramel Apples.
5. Store leftover pie covered in the freezer; store leftover apples in a covered airtight container in the refrigerator for up to a week.
Notes:
1. Substituting margarine for butter in the caramel recipe will result in an oily, interior sauce; don’t be tempted.
2. Not all miso is vegan-friendly; check the ingredients list and choose one that does not include bonito (which is a fish product).
3. We used Enjoy Life cookies here, which is pre-made, allergen-free, vegan-friendly cookies, but feel free to substitute your favorite. You will need about 1 1/2 cups cookie crumbs in total, if you choose to sub.
4. Walnuts are also great in the crust if you don’t dig pecans.
5. If you have a nut allergy or aversion, you can simply omit the nuts altogether and just use 2 cups of cookie crumbs.