A vegan apple pie with a perfect pie filling that's not runny.
Add flour, salt, and baking powder to a mixing bowl and give a little stir and make a small divot in the center of the flour mixture.
Pour the oil and boiling water into the center of the flour mixture and stir with a fork. Combine the ingredients until you can't see any dry flour, but don't over mix.
Take a clean damp cloth and wipe the place where you are going to roll out the dough. (This keeps it from slipping while you roll it out). Then put a piece of parchment paper on the large flat surface. Place 1/2 of the dough in the center of the parchment paper and flatten it with your hand.
Place the second piece of parchment over top of the dough and use a rolling pin to make the crust flat and round. Set the pie crust aside until you are ready to assemble the pie. (Leave it in the parchment paper so it doesn't dry out.) Repeat the process with the other 1/2 of the dough.
Preheat your oven to 425° F (218° C).
Peel, core, and slice 8 medium-sized apples into thin even slices and place them in a mixing bowl.
Sprinkle them with cinnamon and nutmeg and stir well to coat them in the seasoning.
In a saucepan, melt vegan butter. Once melted, sprinkle in 3 tablespoons of flour and stir well with a whisk for 1 minute.
Add 1/4 cup of water and 1 cup of sugar and stir well again. Bring to a slow boil and continue stirring for 3 minutes.
Pour this caramel sauce mixture over your apples and mix well.
Lay your bottom crust over the pie plate, then add your apple filling and spread it out evenly in the pie.
Top with a top crust or crumble crust and pinch the edges of the pie into a pretty design. If you want to make a lattice design on the top, check out this tutorial to help you out.
Mix together aquafaba and corn syrup, to make the vegan egg wash, then brush the top of your pie crust with it, and sprinkle it with a little additional granulated sugar. (optional)
Place the pie in a 425° F (218° C) oven, shut the oven door, then turn the oven down to 375° F (190° C). Bake the pie for 1 hour until your pie is golden brown and bubbly.
Take it out of the oven and allow it to cool for 2 hours before cutting.