Make the pie crust:
In a large bowl, mix together the flour and salt. With a pastry blender or two knives used scissor fashion, cut in the margarine until the mixture resembles coarse crumbs. Sprinkle in the ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough is just moist enough to hold together.
Shape the dough into 2 disks, one slightly larger than the other. Wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand at room temperature 30 minutes before rolling.)
Make the pie:
Preheat the oven to 425°F.
On a lightly floured surface, with a floured rolling pin, roll the larger disk into a 12-inch round. Roll the dough round gently onto a rolling pin and ease into the pie plate. Trim the edge, leaving a 1-inch overhang. Reserve the trimming for decorating the pie, if you like. Prepare the dough as directed through chilling. In a large bowl, combine the Sucanat, flour, cinnamon, and salt. Add the apples and lemon juice; toss to combine.
Roll out the bottom crust as directed and place it in the pie plate. Spoon the filling into the piecrust plate and dot with the soy margarine. Roll out the top crust as directed, place it on top of the filling, and make a decorative edge.
Bake 20 minutes, then turn the oven down to 375°F. Bake 1 hour more, or until the filling is bubbly in the center. If necessary, cover the pie loosely with foil during the last 20 minutes of baking to prevent overbrowning. Cool the pie on a wire rack 1 hour to serve warm or cool completely to serve later.
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