PART ONE, THE CRUST:
- Get a large bowl and mix flour and salt together.
- Cube your vegan butter or shortening and add it to the flour.
- Using your fingertips, smoosh the vegan butter or shortening into the flour until you have almond and walnut sized pieces (these will be quite large). Some recipes have you smoosh into pea size (or smaller) pieces, but this makes for a mealier dough. )Basic rule of thumb, bigger chunks equals flakier dough.)
- Once your vegan butter is smooshed, make a well in the center, and pour 120g (1/2 cup) of water in.
- Using your hands, gently toss the water with the flour and shortening to mix them together. Add more water if needed. Depending on your climate and flour, you might need more or less water. You want the dough to hold together but not be wet.
- Cut in half and form into two disks.
- Wrap each disc well in cling film (plastic wrap)
- Let them sit in the fridge for at least an hour. It is easiest to roll out if you leave it for at least two hours/overnight. It will last a few days in the fridge. You want the dough to be cold and firm.
PART TWO, THE FILLING:
- Peel and core the apples, make sure they are thinly sliced.
- In a large bowl toss all the ingredients together except the vegan butter.
PART THREE, THE BAKING:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius)
- Before you start pie making, make sure you have a clean flat surface to roll your dough on.
- Take your first slab of dough out, lightly flour your surface, and get rolling. Roll the dough until it is 3cm (1 inch) wider than the pie dish.
- Transfer the dough to the pie dish. For the second disk, roll the dough out, and cut it into even (or uneven if you prefer) strips. This will be your lattice topping.
- Fill the pie dish with all the apple filling until you have a nice mound. Dot the top with the vegan butter.
- Begin weaving your lattice design on the top of your pie. Trim the edges.
- Brush the top with non-dairy milk, and sprinkle with sugar.
- Bake in the center of the oven for 15 minutes. Then turn the oven temperature down to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 30-45 minutes more until the pie is nicely browned.
-Remove the pie from the oven and cool completely before slicing.
- Enjoy!
- If you would like to share photos of your pie for the creator's website please send them a message!

CRUST:
- 300g (2 1/2cups) flour
- 2.5g (1/2 tsp) salt
- 200g (1 cup) vegan butter or shortening
- 120g (1/2 cup) ice cold water, plus more if needed

FILLING:
- 1.3kg (3lbs or 6 large) apples peeled, cored and thinly sliced (a mandolin works well)
- 175g (3/4 cup) brown sugar
- 20g (1/4 cup) flour
- 10g (2 tsp) cinnamon
- 3g (1/2 tsp) salt
- 10g (2 tsp) vanilla extract
- 50g (1/4 cup) vegan butter
- non-dairy milk for brushing the top
- Demerara or Turbino sugar for sprinkling
- (optional) pinch of nutmeg