The Ultimate Vegan Apple Pie

2 batches Extra Flaky Vegan Pie Crust (You will need a double batch of the vegan pie crust - one for the bottom crust and one for the lattice top.)

1.5 kg (about 3 ½ pounds, 7 to 8 medium apples) slightly tart, firm eating apples, cored and peeled (Use two or more varieties for best flavour, such as Granny Smith, Pink Lady, Jazz or Braeburn.)

5 tbsp lemon juice

200 g (1 cup) caster/superfine or granulated sugar

2 tsp ground cinnamon

¾ tsp ground ginger

¼ tsp ground nutmeg

20 g (1 ½ tbsp) vegan butter (I used the Stork baking block.)

25 g (3 ½ tbsp) cornstarch (US)/cornflour (UK)

1 tsp maple syrup

1 tbsp non-dairy milk (such as almond, soy, rice or oat milk)

1 to 2 tbsp granulated sugar, for sprinkling

Directions at theloopywhisk.com

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