Prep time: 10 mins  
Cooking time: 30 mins
Serves: 6-8

Ingredients 

Shortcrust pastry

• 155g plain flour
• 115g vegan block butter, chilled
• 15g sugar
• 15-30g chilled water, or as needed

Pie Filling

• 4-5 Granny Smith and/or Pink Lady apples, cored and sliced into 5mm slices, peeled or unpeeled
• 100g sugar
• 15g lemon juice
• 2 teaspoons ground cinnamon, or to taste
• 1 teaspoon ground nutmeg
• Pinch of salt
• 15g corn flour

Crumble

• 100g plain flour
• 90g melted vegan butter
• 80g brown sugar
• 50g walnuts, chopped
• 50g rolled oats
• 1 teaspoon ground cinnamon

Method 

1. To make the pastry, add the flour, butter and sugar to a food processor and process until the butter has broken down. While the food processor is running, gradually pour in the water until the mixture forms a pliable dough.
2. Grease a 23cm pie dish. On a floured surface, roll out the pastry into a circle about 5 mm thick. Transfer the pastry to your pie dish and press it against the base and sides to form a crust. Trim off any excess pastry and crimp the edges if desired. Prick the bottom of the pastry with a fork. Cover the pastry and freeze until needed.
3. To make the filling, add the apples, sugar, lemon juice, spices and salt to a large saucepan and toss until combined. Add a dash of water. Place the saucepan over medium high heat and cook for 5-7 minutes. In a small bowl, mix the corn flour with around 1/4 cup (65g) of water and mix to form a slurry. Add the corn flour mixture to the apples and stir until the apple mixture has thickened. The apples should be slightly soft but still keep shape. Set aside to cool.
4. Preheat oven to 200°C (conventional) or 180°C (fan).
5. To make the crumble, add all ingredients to a medium bowl and mix until combined.
6. Remove the pie crust from the freezer and fill with the apples, trying to make sure there aren’t big gaps. Sprinkle the crumble on top.
7. Bake the pie for 50-60 minutes. The pie is ready when the surface is golden brown. If you insert a toothpick into the middle of the pie, the apples should feel tender and the bottom pastry should feel firm.
8. Let the pie rest for at least 3 hours before serving.