This is a wonderful dessert that fills the kitchen with rich, fruity aromas. Use any combination of fruit you prefer. If your follow the steps carefully, this recipe is easier than you’d expect.
Preheat oven to 375°F (190°C). In medium bowl, mix together flour, one tablespoon of sugar, baking powder, cinnamon and salt to make crust. Using pastry cutter, or by pulsing in a food processor, blend vegan butter into flour mix until mixture has a crumbly consistency. The goal is to work quickly so the vegan butter does not melt. Add vanilla and one tablespoon of ice water and mix with a wooden spoon. Add additional water one tablespoon at a time, until dough just holds together. Wrap the dough in plastic wrap and form into a disc shape. Refrigerate for 10 minutes.
Remove dough and roll out between two layers of lightly floured parchment paper. Once is about 2” thick, refrigerate dough in parchment paper for 10 minutes. While dough is chilling, mix pie filling in a separate bowl. Once the dough is cool, remove parchment paper and roll dough onto a lightly-oiled baking sheet in a rough circle about a ½” thick. Assemble the pie by placing thinly-sliced apples in an overlapping circular pattern on the dough, leaving a 2” to 3” border of dough around the outside of the circle. Pour the liquid from the pie filling over the top of apples. Fold the border dough up to top the fruit filling. The dough will not cover all of the apples, thus giving the pie a rustic appearance. Dough does not need to be perfectly round. Place baking sheet with pie in the refrigerator for 15 minutes. Remove pie from refrigerator and lightly brush edges and top of fruit filling with maple syrup. Sprinkle extra sugar over dough and fruit. Bake for 35 minutes until crust is lightly brown. Remove from oven and serve warm.
In medium bowl, whisk together sugar, flour, cinnamon and vanilla to make filling. Toss apples in mixture.
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