Instructions:

In a medium sized bowl, combine flour, salt, sugar, and vegan butter. Make sure vegan butter is cold and not room temperature. This is very important. Chop up the butter into chunks as you scoop it into the bowl. Then mix with flour. The mixture will be crumbly. Then add nut milk, mix with a fork and then start mixing with your hands until the dough forms. Do not overdo it.

Get a cutting board and sprinkle a little flour on top. Start rolling the dough with a rolling pin. It shouldn’t be very thick, but not too thin either.

Get your pie plate and place it on top of the rolled dough face down. You will now have to cut a circle in the dough using the pie plate as a guide. This will be your crust. Cut about ¼ inch (1/2 cm) from the edge of the pie plate. Once you’re done, carefully place the crust inside the pie plate. Use your fingers and gently press the crust against the sides of the pie plate.

You will have some dough left-over. We will use it for the crust to go on top of the dough. So, take the left-over dough and gently press together with your hands to form a ball. Then roll it like you did before. Then cut it into one-inch-wide strips. Set aside.

Peel apples. Then slice them very thin.

In a separate bowl, mix all the pie filling ingredients together, except for apples. Then add the mix over apples and mix with your hands to ensure all apple slices are covered.

Place the filling inside the crust.

Get the one-inch-wide crust strips and start layering on top of the pie.

Brush the top of the crust with oil (coconut or olive) or with melted vegan butter. This will help ensure that the top crust is moist and caramelized.

Cover the pie with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for another 10 minutes, until juice begins to bubble through the slits in the crust.