8 Braeburn apples peeled and quartered
2 cups apple cider
1/3 cups turb. sugar
3 tablespoon cornstarch
2 teasp. vanilla extract
1 teasp. ground cinnamin
1/3 cup ice water
1/2 teasp. salt
1/2 cup chilled stick of margarine (kosher) cut into small pieces
CRUST:In a large bowl sift in flour and salt. Cut the chilled margarine into 1 tblspoon bits and add to the flour. Work pastry cutter, work flour and marg. together until mixture resembles coarse meal. Add the ice water litle by litte pressing dough into a ball. cover and chill for about 1 hour.Divide pastry in half and roll each out on a floured surface. It should end up being slightly larger than your pie plate.
Bring apple cider to a boil in a saucepan over high heat. Reduce to 1/2 cup and cool completely. In a mixing bowl combine cider, vegan sugar, cinnamin, cornstarch,vanilla and apples. (apples should be quartered and then cut crosswise into 1/4 thick slices. After One of the rolled out pie crusts is in the pie plate add the apple mixture. Add the Other rolled out dough and press all the edges together. Fold edges under and flute. Cut a few slits into the top of pastery with a sharp knife. Brush pie with water and a little olive oil and sprinkle with vegan sugar. Bake at 450deg. for 15 min. Reduce oven temp. to 350 deg. without removing pie from oven. Bake an additional 45 min. Cool completely before covering, or serve warm.