• To Make Pie Crust:
• In a large bowl, sift together pastry flours and salt.
• Using a pastry knife, cut in cubed butter into flour mixture until mixture resembles course meal with pea-size pieces.
• In a measuring cup, add 1/2 cup cold water and 2 ice cubes and stir. Drizzle cold water one tablespoon at a time into the dry flour mixture using a wooden spoon or spatula mixing in completely. Repeat until your dough forms large clumps of dough. You may not need the full amount of ice water.
• Form dough into one large ball, cut in half and press each piece into a disc shape. Cover with plastic wrap or wax paper and chilld in the refrigerator for 30 minutes before rolling it out.
• Yields two 9-inch single pie crusts.

To Make Filling:

• Preheat oven to 400 degrees Fahrenheit.
• Make the dough first before making the filling:. In a large bowl, mix together apples, lemon juice, flour, spices, sguar and vanilla until well combined; set aside.
• Roll out pastry dough: Tear off a large piece of wax paper (large enough to roll pastry dough onto). Place one disc of the dough on the wax paper. Keep the other disc in the refrigerator until ready to use. Dust rolling pin with flour and roll out pastry dough into a circle 12-inches in diameter. Keeping the pastry on the wax paper, flip it over (pastry-side down) on a 9x2-inch deep-dish pie pan. Gently peel the wax paper away from the pastry and discard wax paper. Cut off any extra long pieces of dough with a paring knife and set aside. Tuck in and smooth the edges of the dough with your fingers making it smooth.
• Transfer filling to crust and if there is any juice at the bottom of the bowl, discard it. Dot the cubed butter on top of the filling.

To Finish Assembling:

• Take the second chilled disc of dough and roll it out onto another sheet of waxed paper as before that is also rolled out into a circle that is 12-inches in diameter. Carefully flip it over onto the filling (pastry-side down) and gently peel the wax paper off. Using a paring knife, trimm off any exccess dough around the edges and set aside. Crimp the edges to seal by either using your fingers or pressing down with a fork around the whole pie.
• Optional: Using the extra pastry dough, cut out leaves, acorns, or Christmas trees with a mini cookie cutter. Arrange on the pie.
• With a paring knife, gently cut 4 to 5 slits on the top of the pie toward the center to create steam vents.
• Mix together soy milk and agave and with a pastry brush, lightly brush the top of the pie crust. Sprinkle the top with coarse sugar.
• Place pie on a baking sheet and bake for 20 minutes; reduce heat to 375 and continue baking an additional 25 to 30 minutes. If you see that the edge of the crust is browning too quickly, place either a pie shield over the edges or gently place small length pieces of foil around the edges.
• Allow pie to completely cool on a wire rack to allow the filling to thicken. Refrigerate any leftovers in the fridge up to 5 days.