Make the Pie Crust Dough

1. Combine the dry ingredients. In a large bowl, combine the all-purpose flour, sugar, and salt until uniform.
2. Cut in the vegan butter. Using either a pastry cutter or a fork, cut the vegan butter into the flour mixture until a sand-like consistency forms. It’s okay if the butter pieces are uneven.
3. Slowly add the water. Add the ice water, one tablespoon at a time. Mix together with a wooden spoon or spatula. You most likely won’t need all the ice water; the dough should still be crumbly but should hold together when squeezed.
4. Refrigerate the dough. Dump onto a clean work surface and work together with your hands. Divide the dough into two even discs and wrap each in plastic wrap. Set in the fridge to chill for at least one hour, up to overnight.

Assemble the Pie

1. Roll out the bottom crust. Once the dough has chilled, sprinkle a work surface with flour. Roll out one of the discs of dough to roughly a 12” circle, about ¼” thick. You may need to let the dough rest for 5-10 minutes before rolling to soften up. Transfer to a 9” pie dish and carefully press into the bottom of the dish to form the bottom crust. Place in the fridge to chill.
2. Preheat the oven to 400°F.
3. Make the apple pie filling. Add all the filling ingredients to a large bowl and mix until combined.
4. Fill the bottom crust. Remove the pan from the fridge and gently press everything down so it is evenly dispersed throughout. If you can, try to make sure all of the apples are lying flat in the crust. Place back into the refrigerator.
5. Roll out the top crust. Using the same method used for the bottom of the pie crust, roll out the second half of the dough to ¼” thick.
6. Cover the pie. Place the top crust on the filling. Cut off the excess dough around the perimeter of the pie dish. Press the 2 crusts together to seal, then fold the edges under. Crimp the edges with your fingers or a fork. You can also create a lattice top with the dough if desired.

Bake and Serve

1. Brush the top crust with milk. Using a pastry brush, brush the pie crust with a thin layer of almond milk. Sprinkle the crust liberally with turbinado sugar.
2. Vent. Use a paring knife to cut a few vents in the top for steam to escape.
3. Cover and bake. Cover the rim of the pie with a pie ring or foil. This will help ensure that the crust does not burn. Then, place the pie into the oven and bake for 50-70 minutes, removing the pie ring after 30 minutes. Once the vegan apple pie is ready, the crust will be golden brown and the filling will be bubbling.
4. Serve. Remove the vegan apple pie from the oven and cool completely on a wire cooling rack before serving (this usually takes 45-60 minutes). This will ensure that the apple pie filling thickens up and you do not have a runny pie. Once cool, slice and serve with a scoop of vegan vanilla ice cream, or as desired.