Combine the flour, salt, and sugar in a large bowl. Stir until well combined.

Cut the dairy-free butter (or shortenininto chunks and add it to the bowl. Use a pastry cutter or knife to “cut” the dairy-free butter into the flour until you see mostly pea-sized pieces left.

Add ice water 1 tbsp at a time, mixing with a spoon or your fingers, until the dough comes together and is no longer crumbly. (Note – you don’t want it to be overly sticky either – you want it to come together without falling apart).

Flatten into a round disc and wrap in plastic wrap. Place in the refrigerator for 30 minutes.

While the pie crust is chilling, preheat the oven to 400 degrees.

Now prepare the filling. Combine all the ingredients in a large bowl.

Similarly, prepare the topping. Combine the ingredients in a medium bowl, stirring until the butter and cinnamon are well-incorporated into the flour/sugar.

When the crust is done chilling, roll out dough on a well-floured surface. Place the dough in a pie dish. Add the filling, then place the crumb topping over it. Place in the oven and bake at 400 degrees for approximately 40 minutes, or until the crust is cooked through and topping is golden brown. Enjoy as-is, topped with dairy-free vanilla ice cream, or topped with dairy-free caramel!