• Preheat oven to 375°

Pie Crust

• Option 1: In a high-speed blender or food processor, pulse the dry ingredients for the pie crust with the vegan butter until crumbly. Slowly add in the cold water until a dough has formed.
• Option 2: Add all of the dry ingredients to a bowl, then whisk them together. Cut the cold vegan butter into small cubes, then add them to the bowl with your dry ingredients. Use the back of a fork to work the vegan butter into the mixture until it appears crumbly. Slowly add in the water and continue mixing with a fork until the mixture is able to be formed into a ball.
• Transfer the dough to a clean, workspace covered with a few sprinkles of flour, then use a rolling pin to roll out the dough in all directions until it's about ¼ of an inch thick. The edges will look jagged, but it's okay.
• Grab your pie dish and lightly grease it with butter to prevent it from sticking.
• Transfer the rolled out pie crust from the counter to the buttered pie dish and gently press down the center so that the dough sits neatly in the dish.
• Using kitchen shears, cut away the excess dough that is hanging over the edges of the dish. Pinch the edges of the pie crust however you'd prefer to create a design, then transfer the pie crust to the fridge until needed.

Apple Filling

• Add sliced and peeled apples to a large pan and stir in all ingredients for the apple coating over medium heat.
• Remove from heat once the apples have softened and the liquid mixture has thickened (this will make for a much less runny pie after cutting into it).

Crumb Topping

• Option 1: Add all of the crumb topping ingredients to a high-speed blender or food processor and pulse until crumbly.
• Option 2: In a large bowl combine all of the dry ingredients for the crumb topping.
• Add in the softened vegan butter and work into the dry ingredients by pressing the mixture together with the back of a fork until it appears crumbly.

Making the Pie

• Retrieve the pie crust from the fridge and pour in the apple filling.
• Cover with crumb topping and bake for 45-55 minutes until golden brown. Optional: to keep the crust from browning too much, cover the edges with foil after about 25-30 minutes, then continue baking until done.
• Once the pie is finished baking, remove it from the oven and allow it to cool for 20-30 minutes. Enjoy!