Classic Dutch Apple Pie (Vegan)

For the crust:
Sift flour and salt. Add vegan butter and toss to coat (you don’t need to break it up, just make sure the butter chunks are covered with the flour). Add ice water and stir gently until dough begins to gather into a ball. You may not need all the water, so start with 2 tablespoons and add only if your dough is still dry and crumbly.

Wrap the dough in plastic and chill 1 hour.

Roll the dough out on a floured surface, then envelope-fold the dough in 3 rotations. To envelope-fold, roll out the dough into a rectangle. Fold the right 1/3 of the dough across, then fold the left 1/3 over that. Rotate the entire rectangle 90 degrees and repeat two times.

Rewrap the dough and chill an additional 2 hours.

For the pie filling:
Preheat oven to 400ºF.

Toss the apple slices with sugar, flour, cinnamon, and lemon juice.

Roll the pie dough out and fit it to a 9-inch pie tin. Trim and crimp the edges. Pour the apple slices into the pie dough.

For the streusel:
Mix flour and brown sugar, then break up the cold butter and mix well until it resembles coarse crumbs. Pour the streusel over the top of the pie, being careful that it doesn’t slide off the sides. Sprinkle the top of the pie with granulated sugar.

Bake for 45–55 minutes until golden brown and bubbling.