1 pie crust
3-4 large Granny Smith apples, peeled, cored, and sliced very thinly Caramel topping:
1/2 cup vegan butter
3 tablespoons flour
1/2 cup sugar
1/2 cup brown sugar
1/3 cup water
1. Preheat oven to 425 degrees F. Pile apple slices in pie crust, and lattice crust over top of pie.
2. In a saucepan, bring caramel topping ingredients to a boil, then reduce heat and simmer for five minutes.
3. Pour caramel over top of pie so that it seeps into the apples and covers the lattice.
4. Bake for 15 minutes uncovered, then cover with foil and continue to back at 350 degrees F for another 35-45 minutes.