Melt the vegan butter in a large pot over medium heat, then stir in the cornstarch to form a paste. Add the coconut sugar (minus ½ tbsp), maple syrup, water, cinnamon (minus ¼ tsp), nutmeg (optional), and lemon juice.
Simmer for about 4 minutes, stirring until the sugar dissolves.
Remove from the heat and toss in the sliced apples to coat.
Lightly flour your surface and roll out the pie dough into two circles to fit a 26 cm pie tin with overhang. Press one sheet into a greased pie tin and trim the edges. Add the apple filling (with the liquid), then place the second pastry sheet on top, crimp to seal, and trim any excess. Cut three 1.5-inch slits in the top.
Mix the reserved ½ tbsp coconut sugar and ¼ tsp cinnamon. Brush the top with melted vegan butter and sprinkle over the cinnamon sugar.
Bake at 180°C (160°C fan) for 45–55 minutes until golden and bubbling.
Check from 25 minutes; cover loosely with foil if browning too fast. Cool for 1 hour before serving.
Enjoy with thick, creamy natural coconut yog.
