Vegan Apple Pie

Filling: 

• 3/4 cup coconut sugar or brown sugar
• 3 tablespoons all-purpose flour
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 to 7 cups peeled, and thinly sliced granny smith apples (6 apples)
• 1 tablespoon lemon juice
• 2 tablespoon vegan butter
• 1 tsp vanilla extract (optional)
• 1tbsp vegan butter melted (outside, optional)

Crust:

• 2 1/4 cups all purpose flour
• 2/3 cup (more as necessary) vegan butter
• 1 teaspoon salt
• 1 Tbs coconut sugar
• 1/2 tsp cinnamon
• 3-5 Tbsp ice water

1. Crust: Combine the flour, salt, cinnamon, and coconut sugar in the bow, whisk and combine. Add the vegan butter and combine with your hands until mixture is crumbly and will stick together when you squeeze it. Add the water 1 tbsp at a time, or until the dough holds together well when you make a handful of it and form a disc. Chill in the fridge for 20 minutes.
2. Apples: In a small bowl, combine the coconut sugar, flour and spices; set aside. In a large bowl, toss sliced/peeled apples with lemon juice and vanilla. Add sugar/flour/spice mixture; toss to coat.
3. Remove the dough from the freezer and roll out the pie crust between was or parchment paper. It allows for easier removal. Simply peel of the bottom layer last and flip over with your hands and press into a lined a 9-in. pie plate. Press the dough into dish, trim the edges with scissors leaving a lil excess. Fill with apple mixture; dot with vegan butter. Roll out remaining pastry to fit top of pie. Place over filling.
4. Trim, seal and crimp the edges with your fingers. Cut slits in pastry. Melt vegan butter; brush over pastry. If you'd like to create the leaves I combined 1 cup flour with 1/2 cup butter and simply used cookie cutters. Layer on ones side of the pie, overlapping the pieces. Bake at 375° for 25 minutes. If the edges start to brown too much simply remove and cover with tin foil. Bake until crust is golden brown. Cool on a wire rack.