Preheat the oven to 375*F/ 190*C.

Start by washing and peeling the apples. Remove the core and slice into pieces about ¼ inch in width.

Place the apple slices in a large bowl, then squeeze out the lemon juice and zest the lemon peel on top. Add the white and brown sugar, cinnamon, vanilla, nutmeg, ginger, and salt. Mix everything well.

In a large pan over medium heat, add the vegan butter. Cook it for about a minute, until the butter melts. Then add the apple filling to the pan.

Cook the apples for about 15 minutes, until the apples have released their juices and they have become softer. Cover the pan with a lid and remove it to stir the apples every few minutes.

About 2-3 minutes before taking the apples off the heat, add in the cornstarch and stir until the clumps are gone.

Add the apple filling to the uncooked pie crust. Use a spoon to make sure the apple filling is packed in the crust and that it's flat and leveled on top.

Now it's time to add the top crust. You can either add the second pie dough on top of the pie and cut slits into it, or you can make an easy pie lattice by using a pizza cutter to cut up the dough into ½ inch strips. Instructions on how to make a lattice are in the recipe section above.

To make a vegan egg wash, I used a pastry brush to brush on some aquafaba and dairy free milk.

Place the ready to bake pie on a sheet pan, incase any of the juice from the filling starts to bubble out.

You can also add a foil ring around the edges of the pie crust because the outside edges of the pie can tend to burn before the pie is ready. Details on how to do that are also in the post above.

Bake the pie for 45-50 minutes at 375*F/ 190*C. It's ready when the crust starts to become slightly golden brown.

Once you remove the pie from the oven, give it plenty of time to cool. The filling will still be setting while the pie is cooling. I like to let mine cool for about an hour.

Once the pie has cooled, slice and enjoy it with some vegan vanilla ice cream!