Instructions

• Wash, peel, core and shred the 2 pounds (900 g) apples; set aside.
• Place the shredded apples in a saucepan with 150 g granulated sugar (the amount for the filling), 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract (the amount for the filling) and 2 tablespoons fine semolina. Cook over medium heat, stirring constantly, for about 10 minutes until the apples are softened and the mixture thickens. Remove from heat and let the filling cool completely.
• While the filling cools, melt the 120 ml non-dairy butter. Grease a 20 cm (9-inch) springform pan with a little of the extra non-dairy butter.
• In a medium bowl combine 250 ml soda water, the melted 120 ml non-dairy butter, the remaining 150 g granulated sugar (the amount for the dough), 1 teaspoon lemon juice, 1/2 teaspoon pure vanilla extract (the amount for the dough) and 1/2 teaspoon salt. Stir until the sugar is dissolved.
• Sift 500 g all-purpose flour together with 1/2 teaspoon baking powder, then add the dry mixture to the wet ingredients. Mix until a uniform dough forms.
• Cover the dough with cling film and chill in the refrigerator for 20 minutes.
• Preheat the oven to 180°C (350°F) while the dough chills.
• Remove the dough from the fridge and divide it into two equal portions.
• Press the first half of the dough evenly into the bottom of the greased springform pan to form the base. Use a fork to prick the base a few times.
• Spread the cooled apple filling evenly over the dough base.
• Place the second half of the dough over the filling to cover it. Smooth or press it gently to cover the filling and prick the top in a few places with a fork to vent.
• Bake in the preheated oven for 25–30 minutes, or until the top is golden. Let the pie cool completely in the pan before removing the springform, slicing and serving.