Fill with with prepared apples, scooping apples with a slotted spoon. Discard the additional liquid, as it will make the pie too wet.
Roll out top crust. You can use a solid top crust or cut into strips to create a lattice top. For a solid top crust, be sure to create slits in top crust to vent pie while cooking.
Bake at 375º for 40 - 50 minutes until apples are bubbling and crust is golden brown.
Remove from oven and place on cooling rack. Allow to set for 30-40 minutes before serving.
🥕I love to use a variety of apples in my pies. I suggest Fuji, Granny Smith, Honeycrisp, Jonathan, or Rome.🥕If you will be making a homemade vegan pie crust, I suggest preparing the dough first so it can chill in the refrigerator while you get your apple filling ready.🥕Store leftover pie in the refrigerator in a pie carrier or loosely covered with foil for up to 3 days.