Granny Smith apples are the whole point of this pie, and this recipe piles them on generously — tossed with cinnamon, nutmeg, and a bright hit of lemon juice so they bake down soft and glossy without turning to mush. The flaky, hand-crimped crust holds everything in place, and that thick layer of oat-and-brown-sugar crumb on top turns deep golden and craggy as it bakes, giving every slice a satisfying crunch against the tender fruit underneath. Baking it low and slow after that first hot blast means the filling has time to bubble through the topping and set into something you can actually slice cleanly, rather than a puddle. Let it rest the full two hours on the counter and you'll be rewarded with clean wedges of spiced apple under that crumbly, sugary crust. It's the kind of homey, old-fashioned dessert that fits easily into a vegan spread without feeling like it's missing anything.
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In a large mixing bowl, whisk together 1 1/4 cups flour, 1 tbsp granulated sugar, and 1/4 tsp salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Drizzle in 3 tbsp ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if the dough looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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