4 lbs. apples, approximately 8 large apples
½ cup + ½ tsp. coconut sugar, divided
2 Tbsp. brown rice syrup
2 Tbsp. lemon juice (juice from ½ a lemon)
1 tsp. pure vanilla extract
¼ cup + 2 Tbsp. vegan butter
2 Tbsp. unbleached all-purpose flour
1 tsp. apple pie spice
¼ tsp. sea salt
2 disks pie dough
Peel, core, and thinly slice apples about ¼ inch thickness.
In a large bowl toss the apple slices with lemon juice, brown rice syrup, coconut sugar, and vanilla.
In a very large skillet melt ¼ cup vegan butter.
Sauté the apples over medium-high heat for 15 minutes. Juices will be released as the apples soften and that’s OK.
Add the flour, apple pie spice and sea salt and continue to sauté for 2 to 3 minutes longer.
Cool the filling completely in the fridge. The filling can be prepared the day before if desired!
Preheat oven to 425 degrees F.
Put first disk of pie dough into the pie plate, and prick the bottom with a fork a few times.
Add the apple filling, and dot with the remaining 2 Tbsp. vegan butter.
Carefully roll out the top crust over the filling, and pinch along the sides to close the top and bottom crust together. Cut a few slits in the top crust.
*Decorative Option – Roll out the top crust with flour. Using a cookie cutter cut out 3 shapes, such as hearts. Place the top crust over the filling mixture. Pinch along sides to close top and bottom. Gently place the shapes back over their holes slightly off center so there are still openings to allow the pie to vent.
Brush a light amount of water over the top of the pie and sprinkle with ½ tsp. coconut sugar.
Put the pie in the oven and turn the temperature down to 375 degrees F.
Cook for 1 hour.