all purpose flour
plant butter, cold
1:1 ratio vodka to water solution
pinch of salt
Slice plant butter into cubes.
Add flour, powdered sugar, and salt to a food processor. Then evenly distribute butter cubes and pulse in food processor until you reach a sandy texture. You should see pea-sized pieces of butter.
Add vodka-water mixture a bit at a time while pulsing the food processor until a dough forms. Make sure to occasionally scrape down the side of the processor.
On a sheet of plastic wrap, pour out dough and form it into a solid circular shape with your hands. Then wrap it up and let it rest in the refrigerator for at least 1 hour.
Granny Smith apples
1:4 ratio mixture of lemon juice to water
Fill a large bowl with a 1:4 ratio of lemon juice to water.
Peel apples and cut them into 1 inch chunks. Soak chunks in lemon juice water mixture.
In a small pan on medium heat, melt plant butter and add juice of one lemon.
Once butter is melted, add brown sugar, granulated sugar, and salt to the pan. Stir well until ingredients are dissolved.
Add cinnamon and stir well until mixture is combined.
Drain the lemon juice and pour sugar mixture on top of apples. Use a spoon to toss it all together. Let the apples rest in the mixture for 5 to 10 minutes.
In the same small pan from earlier, pour in the liquid pooled at the bottom of the apple bowl. Turn the stove onto medium heat, and stir the liquid until it thickens into a syrup (2-4 minutes). If it doesn't thicken, add 1 to 2 tbsp of all-purpose flour to the pan. Set aside.
apple cinnamon filling
turbinado sugar (coarse)
flour (for dusting)
Pre-heat oven to 350 F.
Sprinkle flour on a cutting board and rolling pin.
On the cutting board, split the pie dough down the middle (forming two domes).
Roll out first half dough until it is thin enough to form a thin sheet (about 1/8 inch thickness). Then place it into pie pan, making sure to press down on the dough so it covers the bottom.
Fill pan with apples and pour syrup on top of apples.
Roll out other half of the dough to create a 1/8 inch thick sheet. Then place over apples.
Trim off excess dough at the edge of the pan and press down on the edges with fork to seal. Cut holes in the center to allow steam to escape while baking.
In a small bowl, combine water and cornstarch to create a slurry. Then using a napkin or pastry brush, lightly brush the pie crust with the slurry.
Sprinkle generous amounts of turbinado sugar onto the pie crust.
Bake pie in oven for 30 to 35 minutes at 350F then increase the oven temperature to 400 F and bake for another 30 to 35 minutes. Once the crust is golden brown and the filling is bubbly, remove the pie from the oven.
Allow pie to cool for at least 1 hour before serving. Longer is better because it allows the filling to thicken.