Roll one vegan pie crust until it’s 12-inches in diameter. Fit it into the pie dish, leaving some overhang around the edges.

Melt the vegan butter in a large saucepan over medium heat. Once melted and gently sizzling, add the apple mixture. In the meantime, combine the cornstarch and water, then add this to the apple mixture as well.

Turn the heat down to medium-low and continue simmering for 7-8 minutes, stirring occasionally, until the apples have softened and the liquid has thickened.

Remove the pot from the heat and let the apples cool while you roll out the second crust.

Roll out the second pie crust to an 11-inch diameter, then cut it into 1-inch strips (you should have about 10-12 slices in total).

Remove the bottom pie crust from the fridge and add the apples in, smoothing the top out with a spatula.

Add a row of strips on top of the apples vertically. Peel back every other strip to the halfway mark and add another strip horizontally. Continue alternating strips on the first half until you reach the edge, then repeat the same process on the second half (see our video for more details).

Cut off the excess crust around the edges, tuck them under, and crimp or flute the pie crust all the way around to seal the edges.

Bake the pie for 55-60 minutes, or until the crust is golden brown and the juices are bubbling. Keep an eye on the crust during the last 30 minutes, and tent the whole pie with foil if it starts browning too quickly.

Let the pie cool at room temperature for 1-2 hours before serving as-is or with vegan ice cream. Happy eating!