2 dairy-free traditional flour pie crusts, room temperature
¾ cups sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon kosher salt
4 pounds mixed apples, peeled, cored, and cut into thin slices
4 teaspoons fresh lemon juice
2 tablespoons Earth Balance, divided
1 ½ tablespoons ground flaxseed meal
2 ½ tablespoons water
Instructions
Preheat oven to 425 degrees. In a large bowl, combine sugar, flour, cinnamon, ginger and Add apples and lemon juice. Gently toss to combine until evenly coated.
Place filling in one of the pie crusts, then dot with Earth Balance. Cover with other pie crust and gently press edges in to seal. Cut a large X on the top and gently pull back the corners of the X to allow steam to escape.
In a small bowl, prepare 1 flax seed egg replacement as instructed. Brush the “egg” mixture onto the crust.
Place the pie on a baking sheet lined with foil and bake for 15 minutes. Reduce heat to 375 degrees and continue baking until bubbly and the crust is golden, about an hour.
Cool on a wire rack for 1 hour to set and then serve.
