Start by making the apple filling as it needs to be completely cool before assembling the pies. Place the peeled, cored and diced Bramley apples in a pan with the sugars, lemon juice, cinnamon and vegan spread. Simmer for just a couple of minutes until the apples have just started to soften then remove from the heat and allow to cool completely. Sift in the tablespoon of flour and stir to combine.
To make the pastry, mix together the almond milk and cider vinegar then set aside.
Place the flour, sugar, salt and cold coconut oil in a food processor and blend until it resembles fine breadcrumbs.
Roll the pastry out thinly on a floured surface and use an approx 10-11cm cutter to cut out 12 rounds.
Brush the tops of the pastry carefully with dairy free milk, sprinkle with demarera sugar then bake for about half an hour until golden and bubbling.
Use the strips of baking parchment to carefully lift the pies out of the tin onto a wire rack and leave to cool completely. Best served the day they are made. Store any leftovers in an airtight container.