For the shortcrust pastry
300g plain flour
225g vegan butter
3 tbsp cold water, or as needed
2 tbsp granulated sugar
Pinch of salt
For the pie filling
700g apples (about 4), cored and sliced thinly
90g Chai Relax infused caster sugar
20g cornflour
2-3 tbsp lemon juice and zest, (approx.1 lemon)
2 tsp ground cinnamon
1 tsp ground nutmeg
Pinch of salt
For the glaze
1 tbsp maple syrup
1 tbsp water
To make the pastry, combine all pastry ingredients in a medium sized bowl or food processor. If the mixture is too crumbly add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again. Divide the pastry into two balls, wrap or cover in an airtight container and chill for at least 30 minutes.
Whilst the pastry is chilling, put the ingredients for the filling into a bowl, mix well and leave to one side for later.
Preheat the oven to 180°C (350°F).
Once the pastry has been in the fridge for 30 minutes, remove and allow it to get to room temperature or so it is workable.
On a floured surface roll the first ball into a circle about 5 mm (¼ inch) thick. Transfer the pastry to a 15 cm ceramic pie dish and press it against the base and sides to form a crust. Trim off the excess pastry and prick the bottom with a fork.
Layer all the apple pieces and any excess juices into the pastry.
On a floured surface roll out the second ball of pastry, cut it into 1.5 cm wide strips and layer them on your pie in a criss cross pattern. Trim the excess pastry and, to secure the lattice strips, fold them in tightly to the edge of the dish.
Combine the maple syrup and water in a small bowl and brush the pie with the syrup mixture.
Bake for 1 hour or until the pastry is golden and the apples are tender.
Serve with cream or ice cream and a cup of Chai Relax.
