This double-crusted apple pie is the kind of dessert that makes a kitchen smell like fall the moment it hits the oven. The filling is built from thick-sliced apples simmered right on the stovetop with cinnamon, nutmeg, and a touch of lemon juice until the juices turn glossy and thickened, so every bite of the finished pie holds its shape instead of turning to mush. The crust comes together with a simple pastry-cutter technique, worked just until pea-sized pieces remain, then chilled for a flaky, tender bake. A beaten egg wash brushed over the top crust and finished with a sprinkle of sugar gives that deep golden, glistening finish bakers love, with steam vents letting the bubbling filling peek through as it bakes. It's a classic, comforting pie that fits easily into a vegetarian kitchen, no special planning required. Let it cool fully before slicing so the filling sets into clean, tidy wedges.
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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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