October 09, 2019

  • 1 Plain Plant Base Cali’flour Crust
    • Caramel Layer
    • 2 Granny Smith apples, cored and chopped
    • ¼ c sugar
    • 2 T coconut oil
  • Streusel Topping
    • 1 c old fashioned oats
    • 2 T coconut oil
    • 2 T sugar
    • 2 T raw almonds, roughly chopped
  • Cheese Base
    • 8 oz cashew ricotta or non-dairy cream cheese
    • 1 t apple pie spice blend
    • 2 T agave syrup
Prepare Crust:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

Prepare Streusel Topping:
Lower oven to 350. Combine oats, sugar, coconut oil, and almonds in a bowl. Mix well then spread on a baking sheet to bake for 25-30 minutes. Remove from oven and set aside.

Prepare Caramel Layer:
Place dry sugar into a nonstick pan on med-high heat to caramelize. Sugar will melt and change color to a golden hue. Add apples then the coconut oil and stir. Cook apples until the sauce thickens. Remove from heat.

Prepare Non-Dairy Cheese Base:
In a bowl combine and mix well the non-dairy cheese, spices, and honey.

Assemble Pie:
Apply base layer to prepared crust spreading to the edge. Next add the caramelized apples followed by the streusel topping. Serve and enjoy!