Instructions

• Preheat the oven to 180°C. Grease a 20 cm (9-inch) springform pan with some of the extra non-dairy butter; set the pan aside.
• Wash, peel and shred 2 pounds (900 g) apples.
• In a saucepan combine the shredded apples, 150 g granulated sugar (for the filling), 1 teaspoon pure vanilla extract (for the filling), 1 teaspoon ground cinnamon 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.
• Melt 120 ml non-dairy butter. In a medium bowl combine 250 ml soda water, the melted 120 ml non-dairy butter, 150 g granulated sugar (for the dough), 1 teaspoon lemon juice, ½ teaspoon pure vanilla extract (for the dough) and ½ teaspoon salt. Stir until the sugar is dissolved.
• Sift 500 g all-purpose flour with ½ teaspoon baking powder, then add the sifted dry ingredients to the wet ingredients. Mix until a smooth dough forms. Cover the dough with cling film and chill in the refrigerator for 20 minutes.
• Remove the dough from the fridge and divide it into two equal halves. Press one half evenly into the bottom and up the sides of the prepared springform pan. Pierce the bottom crust several times with a fork.
• Spoon the cooled apple filling into the crust and spread it evenly.
• Flatten the remaining half of dough and place it over the filling to cover completely. Trim or press the edges to seal, then pierce the top crust in a few places to allow steam to escape.
• Bake in the preheated oven at 180°C for 25–30 minutes, or until the top is golden.
• Remove the pie from the oven and let it cool completely in the pan on a rack before removing the springform ring and serving.