Step 1

Preheat oven to 400 degrees F (204 C) and place a rack in the bottom 1/3 of your oven for optimal baking.

Step 2

Prepare filling by peeling and slicing apples into bite sized pieces or slices and tossing with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter, and unbleached flour. Set aside.

Step 3

To prepare crust, whisk flour, salt, pumpkin pie spice and cinnamon in a large bowl. Then add cold butter and use a pastry cutter or fork to combine until crumbly.

Step 4

Add ice water 1 Tbsp at a time until a loose dough forms.

Step 5

Transfer to a floured surface and gently mold together with hands, handling as little as possible. Divide in two, making one (the bottom crust) slightly larger.

Step 6

Gently roll out the larger crust using only as much flour as needed, and carefully drape over a standard pie pan (mine is 9.5 inches) using a rolling pin to help transfer. Leave the edges hanging over and only trim areas of great excess and add those back to the other crust.

Step 7

Add the apple filling, reserving most of the excess liquid that's formed, and then roll out the other crust.

Step 8

You can cut the crust into strips and do a lattice top (tutorial here), or just lay the whole crust over the apples for a traditional top, in which case you’ll need to poke several little holes with a knife to let steam escape.

Step 9

Use your fingers to crimp edges and then brush the pie lightly with water or dairy-free milk and dust generously with sugar.

Step 10

Bake for 45-50 minutes or until golden brown. Cover the edges with foil at the 30-minute mark so they don’t get too brown.

Step 11

Let cool completely before slicing or the filling will run - at least 3-4 hours. Best when fresh, but will keep for up to a few days. Serve with coconut whipped cream or your favorite non-dairy ice cream!