Ingredients
1 Plain Plant-Based Cali’flour Crust
Caramel Layer:
2 Granny Smith apples, cored and chopped
¼ c sugar
2 T coconut oil
1 c old fashioned oats
2 T coconut oil
2 T sugar
2 T raw almonds, roughly chopped
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 the 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 the 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!