Golden, flaky pastry cradles a mountain of cinnamon-spiced apples in this classic double-crust pie, and every bit of the flavor here comes from the fruit itself rather than a shaker. Sliced apples are simmered right on the stovetop with sugar, cornstarch, warm cinnamon, and a hint of nutmeg until the juices turn thick and glossy, so the filling is deeply flavorful before it ever hits the oven. A splash of lemon juice keeps that fruit bright, while dairy free butter folds into both the crust and the filling for real richness and a tender, shatter-crisp bite. The lattice-free top gets brushed with egg and a dusting of sugar for that glassy, deep-gold finish bakers love, then a slow bake lets the filling set into neat, sliceable wedges. It's an easy one to reach for when you're watching sodium, since the whole pie leans on fruit, spice, and buttery pastry for flavor instead of salt. Cool it fully before slicing and you've got a make-ahead dessert that's as good the next day as it is warm from the oven.
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Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the cold dairy free butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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