Ingredients Crust: 2 ⅓ cups all-purpose flour 1 cup vegan margarine 1 tablespoon white sugar 1 teaspoon salt ¼ cup ice water Filling: 1 cup brown sugar ½ cup vegan margarine ¼ cup white sugar ¼ cup rice milk 3 tablespoons all-purpose flour 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg 7 Granny Smith apples
Directions Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes. Preheat oven to 165 degrees C. Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with the second crust. Cut slits in the top crust with a sharp knife. Bake in the preheated oven until crust is golden brown and apples are semi translucent, 45 to 60 minutes.