In the bowl of a food processor, add the flour, sugar, and salt. Pulse a few times to combine.

Add the cold, diced vegan butter to the flour mixture and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Gradually add ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together.

Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Place the sliced apples in a large mixing bowl and sprinkle with the cinnamon, tossing to coat evenly.

In a large saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1 minute until slightly thickened.

Add the water and sugar to the saucepan, stirring to combine, and bring the mixture to a simmer.

Add the cinnamon-coated apple slices to the saucepan and cook for 3–5 minutes, just until they start to soften slightly. Remove from heat and let the filling cool completely.

Preheat the oven to 425°F (220°C).

Roll out one disk of dough and fit it into a 9-inch pie dish.

Once cooled, add the apple filling to the crust.

Roll out the second disk of dough and place it over the filling. Trim and crimp the edges, then cut a few slits in the top for steam to escape.

Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 45–50 minutes, until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.

Let the pie cool before slicing. Enjoy!