Ingredients:

• Frozen pastry shell for 1 single 9-inch pie. (Vegan pie shells available at your local health food store or Whole Foods Market)

• Granny smith apples – 4 medium apples

• Honey crisp apples – 4 medium apples

• Cranberries – ¾ cup fresh

• Evaporated cane juice – ½ cup dry measure

• Brown sugar – ¼ cup dry measure

• Lemon juice – 2 Tablespoons fresh

• Bourbon – 2 Tablespoons

• Orange – zest of 1 fresh orange

• Pure Vanilla extract – 1 teaspoon

• Kosher salt – ¼ teaspoon

• Ground cinnamon – ½ teaspoon

• Ground ginger – ground, a pinch

• Allspice – ground, 1/8 teaspoon

• Nutmeg – ground, 1/8 teaspoon

• Arrowroot – 5 Tablespoons

• Rice milk – for brushing

Crumb Topping:

• Unbleached all-purpose flour, 1 cup dry measure

• Old fashioned rolled oats (not quick-cooking), ½ cup dry measure

• Packed light brown sugar, ½ cup dry measure

• Kosher salt – ¼ teaspoon

• Coconut oil (liquid (melt if necessary) – 1/3 cup liquid measure

• Pure vanilla extract – ¼ teaspoon

• Ground cinnamon – ¼ teaspoon

DIRECTIONS

1. Adjust oven rack to lower position (1 up from the bottom) and preheat oven to 425 degrees F.

2. Peel and core apples, then slice them into 1/2-inch slices, place in a large bowl and toss with cranberries, evaporated cane juice, brown sugar, lemon juice, bourbon, orange zest, pure vanilla extract, kosher salt, cinnamon, ginger, allspice, nutmeg and arrowroot. Place your pie shell on a baking sheet, turn the fruit mixture, including juices, into the frozen pie shell and mound slightly in the center. Brush the edge of the pie shell with rice milk, cover loosely with foil and bake for 30 minutes.

3. In a medium bowl, combine the flour, oats, light brown sugar, salt, vanilla extract and cinnamon. Using your fingers, blend the coconut oil into the flour mixture. The mixture will be moist. Set aside.

4. Reduce oven temperature to 375 degrees; sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle. Continue baking until the pastry is golden-brown and the filling is bubbly and thickened at the edges, about 30 to 40 minutes longer. Rotate the pie halfway through baking, and if the pastry or streusel browns before the filling has thickened, loosely cover the top or edges of the pie with a sheet of foil. Transfer pie to wire rack; cool to almost room temperature.