In a large bowl, mix the flour, sugar, and salt. Add the cold vegan butter cubes and use a pastry cutter or fork to incorporate the butter until the mixture resembles small pea-sized pieces.

Pour in the ice water and mix until the dough forms a shaggy texture.

Transfer the dough onto a silicone mat or your work surface. Press and fold the dough over itself 2-3 times to create layers of butter. Don’t knead it.

Divide the dough into two portions, place each portion into a Ziploc bag or wrap with plastic wrap, and refrigerate for at least 2 hours or overnight (overnight chilling is highly recommended).

In a medium bowl, toss the diced apples with the lemon juice to prevent browning.

Transfer to a small saucepan and add the brown sugar, cinnamon powder, cornstarch, and vanilla extract. Mix very well until the apples are thoroughly coated.

Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat and set aside.

On a lightly floured surface, roll out each of the portions of chilled dough until it's about 3 mm thick (one at a time). Lift and turn the dough occasionally to prevent sticking.

Cut the dough into rectangles measuring 9 x 6 cm (or your preferred size). You should have an even number of rectangles, as you'll need two for each pie (one for the bottom and one for the top).

Place half of the rectangles onto the prepared baking sheet.

Spoon a portion of the apple filling onto the center of each rectangle, trying to include mostly the apples without much of the liquid to prevent soggy pastries.

Leave about 1 cm of space around the edges for sealing.

Place a second rectangle of dough over the filling on each pie.

With a fork, press the edges together to seal.

Using a sharp knife, cut 2-3 small slits on the top of each pie to allow steam to escape during baking.

Brush the tops of the pies with agave or maple syrup for a golden finish.

Bake in the preheated oven for 40-45 minutes, or until the pies are golden brown and crisp.

Remove the pies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy them warm or at room temperature.