Indulge in the perfect balance of sweet and savory with this miso caramel apple pie. The umami-rich miso caramel enhances tender, spiced apples tucked into a flaky vegan crust. This dessert satisfies any sweet tooth while offering a memorable flavor twist that’s sure to impress family and guests.
Table of Contents
- Why You’ll Love This Miso Caramel Apple Pie Recipe
- Ingredient Notes
- Caramel Sauce
- Pie Filling
- How to Make Miso Caramel Apple Pie
- Preparing the Pie
- Prepping the Apples
- Making the Miso Caramel
- Assembling and Baking
- Secrets to Success
- Serving Tips
- Storage Tips
- Recipe FAQs
- More Vegan Dessert Recipes
- Miso Caramel Apple Pie (Vegan) Recipe
Why You’ll Love This Miso Caramel Apple Pie Recipe
Miso is a versatile ingredient that brings depth to both savory dishes and desserts. In this pie, white miso folded into caramel creates a complex, slightly savory-sweet sauce that elevates classic spiced apples. The result is a vegan apple pie that feels familiar yet intriguingly different—perfect for holidays or any time you want a standout dessert.
Ingredient Notes
- Store-bought vegan pie crusts: Use these to save time while still getting a flaky crust. A homemade vegan crust works well if you prefer.
- Vegan butter: Choose salted or unsalted based on taste. Coconut oil or coconut cream can substitute in a pinch.
Caramel Sauce
- Organic cane sugar: The base of the caramel; coconut sugar is an earthier alternative.
- Water: Helps dissolve the sugar and control consistency.
- Vegan butter: Adds richness and shine; coconut cream can be used instead.
- Kosher salt: Balances sweetness and highlights the caramel and miso.
- Vanilla extract: Use vanilla bean paste for extra depth if desired.
- White miso paste: Adds savory umami that deepens the caramel flavor.
Pie Filling
- Honeycrisp apples: Sweet and juicy; they soften nicely yet hold texture. Fuji or Pink Lady work too.
- Green apples: Adds tartness and structure—Granny Smith is ideal.
- Organic cane sugar: Sweetens the filling; brown sugar, coconut sugar, or maple syrup are alternatives.
- Fresh lemon juice: Prevents browning and brightens flavor; lime juice or apple cider vinegar can substitute.
- Gluten-free all-purpose flour: Thickens the filling juices; regular flour is fine if not avoiding gluten.
- Ground cinnamon, allspice, nutmeg, and kosher salt: Warm spices and salt round out the filling.
Refer to the recipe card below for exact amounts and detailed steps.
How to Make Miso Caramel Apple Pie
Preparing the Pie
Step 1: Preheat the oven to 400°F (205°C). Grease a 9-inch pie dish with vegan butter or spray.
Step 2: Unroll one sheet of pie dough on a floured surface and fit it into the prepared dish, pressing gently to seal cracks. If using a pre-formed crust in a tin, skip this step.
Prepping the Apples
Step 3: Peel, core, and quarter the apples, then slice evenly about 1/4 – 1/2 inch thick.
Step 4: Toss the apple slices in a large bowl with lemon juice, sugar, spices, salt, and flour until well coated. Pack the mixture tightly and evenly into the prepared pie dish.
Making the Miso Caramel
Step 5: In a medium saucepan, combine sugar and water over medium heat. Cook until the sugar dissolves, gently swirling the pan if necessary but avoiding stirring. Continue until the syrup turns a deep amber, about 8–12 minutes.
Step 6: Reduce heat to low, add 1 tablespoon vegan butter, and whisk rapidly. It will foam—keep whisking until smooth.
Step 7: Remove from heat and whisk in the miso paste and vanilla until fully combined and glossy.
Assembling and Baking
Step 8: Pour the miso caramel evenly over the apple slices. If you plan to create decorative top crust designs, let the caramel cool to room temperature first so the dough doesn’t melt on contact.
Step 9: Cover with the second pie dough sheet, seal the edges, and brush exposed crust with melted vegan butter. For an open-faced pie, omit the top crust.
Step 10: Bake at 400°F for 25 minutes. Protect the edges with a pie shield or foil, reduce the oven to 375°F, and bake another 30–40 minutes until the filling bubbles and the crust is golden. Cool on a wire rack.
Secrets to Success
- Choose apples that hold their shape; avoid varieties that become mushy.
- A food processor with a slicing attachment speeds up even slicing.
- When making crust from scratch, keep butter cold to create a flaky texture.
- A pastry cutter helps evenly distribute cold fat into the flour for a tender crust.
- Creatively shape the top crust—lattice or cut-out designs add a decorative touch.
Serving Tips
Serve the pie warm with vegan vanilla ice cream, whipped cream, an extra drizzle of caramel, or a sprinkle of flaky sea salt to highlight the miso’s savory notes.
Storage Tips
Cover and keep at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Reheat in the oven to restore crust crispness.
Recipe FAQs
Tahini can provide a nutty, savory note as a substitute, but it won’t replicate miso’s exact flavor.
Gently warm the caramel over low heat and whisk in a small amount of water to loosen it, taking care not to over-thin the sauce.
It’s optional. A baking sheet can catch spills and make transferring easier, but the pie can bake directly on the oven rack if preferred.
More Vegan Dessert Recipes
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The Best Classic Vegan Pumpkin Pie Recipe
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Pecan Pie Butter Mochi Recipe
Sweet Treats
Easy Vegan Pavlova Recipe (No Eggs!)
Sweet Treats
Easy Vegan Basque Cheesecake Recipe (Gluten-Free)
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Miso Caramel Apple Pie (Vegan)
Ingredients
- 2 store-bought vegan pie crusts
- 1-2 tbsp vegan butter melted, for brushing
Caramel Sauce
- 3/4 cup organic cane sugar
- 1/4 cup water
- 2 tbsp vegan butter
- 1/4 tsp salt kosher
- 1/2 tsp vanilla extract
- 1-2 tbsp white miso paste or use red for more intense flavour
Pie Filling
- 3 honey crisp apples peeled, cored and sliced
- 3 green apples peeled, cored and sliced
- 1/3 cup organic cane sugar
- 2 tbsp fresh lemon juice
- 2 tbsp gluten free all purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp salt kosher
Instructions
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Preheat the oven to 400°F and prepare a 9″ pie dish with vegan butter or cooking spray.
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Unroll one sheet of pie dough and, if needed, roll it to fit the dish. Press gently to seal cracks. Skip this if using a pre-formed crust in a tin.
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Peel and core the apples, quarter them, and slice thinly about 1/4 to 1/2 inch thick.
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Toss apple slices with lemon juice, sugar, spices, and flour until coated. Pack evenly into the pie dish.
Miso Caramel Sauce
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Combine sugar and water in a pot over medium heat and cook until dissolved. Avoid stirring; swirl gently if needed. Cook until deep amber, about 8–12 minutes.
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Lower heat, add 1 tbsp vegan butter, and whisk rapidly until smooth and slightly foamy.
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Remove from heat and whisk in miso paste and vanilla until fully combined and glossy.
Baking the Pie
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Pour caramel over apples, top with second dough sheet (or leave open-faced). If decorating, let caramel cool first. Brush crust with vegan butter.
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Bake at 400°F for 25 minutes. Shield the edges, reduce to 375°F, and bake 30–40 more minutes until bubbling and golden. Allow to cool before slicing.
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Let the pie cool completely, at least 3 hours, to set the filling.
Video
Notes
- Avoid overly soft apples so they hold up during baking.
- A food processor with a slicing attachment helps achieve even apple slices quickly.
- When making crust from scratch, keep the butter cold to create flaky layers.
- A pastry cutter makes blending cold butter into the flour easier for a tender crust.
- Roll out dough evenly before crafting a lattice or cut-out top for an attractive finish.
Nutrition information is an approximation and should be used as a guide only.