Vegan Apple Pie

Directions

1. 1
   Prepare the crust first by mixing the salt into the fresh pastry flour, then adding the butter substitute.
2. 2
   Sprinkle the barley flour over this mixture, slightly mix, and add enough water to make a thick ball of dough (between three and four tablespoons).
3. 3
   Quickly roll out between two sheets of wax paper or on a board used for pie crusts.
4. 4
   Shape the dough into a 12-inch circle and place into a lightly greased glass or ceramic pie pan.
5. 5
   Crimp the edges at the top of the pan.
6. 6
   Prick the bottom and sides of the pie crust lightly with a fork so the crust will not puff up and let the liquid from the pie filling go under it.
7. 7
   Store in the refrigerator while you make the filling.
8. 8
   While the crust chills, combine the apples, 1/3 cup of the apple juice and the raisins and bring to a boil.
9. 9
   Cover and simmer 15 minutes.
10. 10
    Mix in the cinnamon and lemon juice.
11. 11
    Remove from heat and allow to cool.
12. 12
    Combine the thickener and remaining 1 cup of apple juice, stir until dissolved and bring to a boil.
13. 13
    Simmer about 1 minute or until transparent and thickened.
14. 14
    Spoon the apples into the crust and pour the thickened mixture over them.
15. 15
    Bake for about 40 minutes.