Start by making the vegan pie crust. In a mixing bowl, combine the flour, salt, sugar, and cinnamon.
Transfer the flour mixture to a food processor. Cut the vegan butter into cubes and add them to the flour. Pulse several times. Don't overmix. The mixture should have pea-sized clumps of butter throughout.
Then, add the ice cold water. Pulse again until the dough begins to come together. Again, make sure not to overmix.
Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don't use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour.
In the meantime, make the filling. First, peel the apples.
Then slice them into thin slices.
Add the sugar, a pinch of salt, the spices, the lemon juice, and the corn starch.
Stir until all apples are covered.
Take the dough out of the fridge. Cut it into half. Generously grease a 12-inch pie pan with vegan butter.
Roll half of the dough out to 12 inches in diameter.
Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough.
Add the apples into the base of the pie crust. Smooth the top with a spatula. Preheat the oven to 350 °F.
Roll out the second half of the dough to 12 inches in diameter. Cut it into 18 strips using a pizza cutter or a sharp knife. Arrange in two layers or in a woven lattice pattern over the top.
Use a bit of leftover dough to make little leaves with cookie cutters. Arrange on top. Carefully brush with a little bit of plant-based milk and sprinkle with coconut sugar and a bit of cinnamon.
Bake for 50-60 minutes at 350 °F.