Ingredients

Pastry

• 2.5 cups plain flour (375g)
• 3-4 tbsp coconut sugar
• 1 tsp salt
• 1 cup vegan butter (225g) 
• 4 tbsp cold water

Apple filling

• 800g apples, peeled & thinly cut
• 80g brown sugar
• 2 tsp cinnamon
• 3 tbsp lemon or lime juice
• 2 tbsp cornflour 

Extras

• 1 tbsp plant-based milk
• 1 tbsp coconut sugar (optional)
• Plain flour, as needed

Method

Pastry

1. Mix all dry pastry ingredients in a bowl. Add the butter & water, and work them into the dry mixture using your fingers.
2. Once mixture forms a dough, cover & place in fridge for 0.5-1 hour.

Apple filling

1. Add all apple filling ingredients into a bowl & mix together so apples are coated. Cover & place in fridge / on bench.

Pie

1. Grease a pie dish with vegan butter / oil.
2. Break the dough in half, & roll out one half on a floured surface. Roll the dough into a circle large enough so edges of pastry will hang slightly over the sides of the pie dish.
3. Once in dish, place a few small holes in the dough using a fork.
4. Add apple mixture, ensuring it is spread evenly across the dough.
5. Roll out the other half of the dough on a floured surface, & use a knife to cut it into 8 strips. Weave strips in a lattice design, pinching the pastry together at the sides. 
6. Trim any overhanging pastry.
7. Brush the top of the pie with plant-based milk, & sprinkle sugar on top (optional).
8. Cook for 45-50 minutes.
9. Allow pie to cool then serve with vegan icecream.