Apple Custard Pie with Orange/Roasted Fig Caramel

Dec 14, 2021

Apple Custard Pie with Orange/Roasted Fig Caramel


Orange Roasted Fig Honey Infusion
1/4 c honey
2 tsp FigBrew (Figgee)
1 tsp Vanilla Extract
Zest of 1 orange (organic)

Orange Fig Raw Caramel
1/3 c Cashew Butter
1/2 c Coconut Oil
1/4 c Orange Roasted Fig Honey Infusion
1/4 tsp Himalayan Salt
1 Tbsp Lecithin

2 Tbsp. unsalted butter
2 lb. baking apples such as Pink Lady or Honeycrisp, peeled, cored, and thinly sliced (4–6 apples)
1 Tbsp. Coconut sugar
1 Tbsp. Figgee
¼ tsp. Himalayan salt

2 eggs
3 egg yolks
1 cup heavy coconut cream (I’ve used: Let’s Do Organic Coconut Cream)
1/4 cup coconut sugar
1 tsp. pure vanilla extract
tsp. freshly grated nutmeg

Walnut topping
1 cup chopped walnuts
2 Tbsp coconut sugar
2 Tbsp. unsalted butter, softened
Pinch of Himalayan Salt


This recipe was adapted from the French Apple-Custard recipe by

I used vegan butter for this recipe. You can choose what pie crust you wish to use. After trying the pie, I think I’d like to try a shortbread-type crust next time. I didn’t blind bake my crust. Start a day ahead with the Orange Roasted Fig (Figgee) Honey Infusion.

If you would like a really good vegan whipped cream recipe to top the pie with, check out my website:


Orange Roasted Fig Honey Infusion
Add all the ingredients to a small glass jar or bowl
Using a double boiler, add a couple of inches of water to the bottom pan and add enough water in the top pan to come up the sides of the jar or bowl that has the ingredients in it. Turn the stove element on low and let it all infuse over a couple of hours. Stir every now and then. After a couple of hours remove it and let it cool and continue its process. When you are ready to use it, put it back in the double boiler on low to liquefy the mixture, again on low heat.

For this pie, you can either just use the Infused Honey and skip using it in the Caramel or make the caramel.
Put all the ingredients in a food processor and blend for about 2 minutes. Stop after the first few minutes and use a spatula to push the ingredients down. Then run for a couple of minutes.

Preheat oven to 325°.

For the filling, melt butter in a sauté pan over medium heat. Add apples and 1 Tbsp. Coconut sugar and 1 Tbsp of Figgee. Sauté until apples are soft but not mushy, 8–10 minutes.
Put apples into a bowl and pour in 1/2 c of the Orange Fig Raw Caramel or the 1/4 cup of the Infused Honey and mix it into the apples. Set aside.

Whisk together eggs, egg yolks, coconut cream, coconut sugar, vanilla, nutmeg, and ⅛ tsp. salt.

Pour apples into ready pie crust arranging them at the bottom. When the oven is ready, put out the oven shelf and put the pie plate on it. Pour in the custard mix and close the oven. Bake for 30 minutes

Walnut Topping
Use the same bowl for the walnut topping that the apples were in, this will allow the walnut mixture to pick up the remaining flavors from the bowl. Combine walnuts, coconut sugar, and softened butter, and a pinch of salt in a bowl.

Remove pie from oven; sprinkle with walnut topping. Cover pie with a pie shield if the edge of the crust is over-browning.

Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15–20 minutes more. Cool pie completely before slicing, or chill pie, then bring to room temperature when ready to serve.