Thick Crust Apple Pie

This might be the best pie I've ever made. A thick, flaky crust and a rich sweet filling of fresh apples is sure to please anyone, vegan or not. Serve warm with your favorite vanilla non-dairy ice cream.

Double Crust:

•2 1/2 cups all-purpose or whole wheat flour

•1 cup earth balance spread, chilled

•Ice water

Filling:

•3/4 cup sugar

•1/4 cup flour

•1/2 tsp. nutmeg

•1/2 tsp. cinnamon

•dash of salt

•6 cups peeled and sliced granny smith apples

•2 tbsp earth balance spread

To make the crust, first chill the flour bowl, pastry cutter, and flour in the freezer for a half hour to 45 minutes. The key is to keep all the ingredients as cold as possible. When cold, cut in the earth balance spread until mixture resembles coarse crumbs. Add the ice water a bit at a time until dough comes together. Split the dough into two balls, one a bit bigger than the other. Handling as little as possible,  roll out into two large circles (it helps to this in between two large sheets of parchment paper to prevent sticking). Place the larger circle in bottom of a 9-10" pie pan and save the smaller circle for the top.

To make the filling, simply combine all ingredients except the earth balance in a large bowl. Put the filling into the crust and dot the top with thin squares of earth balance. Cover with top of crust, cut a few ventilation marks into the top, and bake in a 400 degree oven for about 30-45 minutes, or until golden brown.