Credit: Martha Stewart
vegan pie crust
all-purpose flour, for dusting
Preheat oven to 400°F
On a lightly-floured surface, roll out one disk of dough into a 13" round, about 1/8 inch thick. Fit into a 9" pie dish. Trim edge flush with rim.
Roll out second disk to a 13" round.
assorted apples, peeled, cored, and cut into ¼" slices
fresh lemon juice
fine-grained natural cane sugar
In a large bowl, toss together everything.
turbinado sugar, for sprinkling
Transfer apple filling to pie shell and brush edge with water. Place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar.
On a rimmed baking sheet, place pie dish and bake until crust begins to turn golden brown (~20 mins). Reduce temperature to 350°F to bake until browned on top and juices are bubbling in center (~65 mins).
Cool completely on a wire rack before slicing and serving.