Preheat your oven to 375℉ (190℃). If using store-bought pie dough, set it out to thaw at room temperature. This will make it easier to handle when lining the pie pan and forming the crust.

Peel, core, and thinly slice the granny smith apples. As you slice the apples, place them into a large bowl and toss them with the lemon juice to prevent browning and add a little brightness to the filling.

In a small bowl, mix together the granulated sugar, packed brown sugar, ground cinnamon, ground nutmeg, ground ginger, and all-purpose flour. Pour this sugar mixture over the sliced apples from Step 2 and toss to coat thoroughly. Then, drizzle in the melted vegan butter and vanilla extract, tossing until everything is fully incorporated and the apple slices are evenly coated.

Line a 9-inch pie pan with half of the pie dough (from Step 1). Trim the edges as needed. Spread the prepared apple filling (from Step 3) evenly in the lined pie pan. Cover the pie with the remaining dough. Trim and crimp the edges to seal the top and bottom crusts. Use a sharp knife to make 4 or 5 vent slits from the middle of the crust out toward the edges—this helps steam escape during baking.

Cover the edges of the pie crust with foil or a crust shield to prevent over-browning. Bake the pie in the preheated oven for 30 minutes. I like to keep a close eye on the crust color toward the end of baking—the filling should be bubbling before removing the foil.

After the initial bake, carefully remove the foil from the crust edges. Brush the top of the pie with oil to achieve a beautiful golden-brown finish. Return the pie to the oven and bake for an additional 15–20 minutes, or until the crust is nicely browned and the filling is bubbling through the vents.

Let the pie cool on a wire rack for about 30 minutes before serving. This resting time allows the juices to set, making it easier to slice the pie cleanly. For an extra treat, I love serving a slice with a scoop of vegan vanilla ice cream.