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Export 7 ingredients for grocery delivery
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!
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