For the pastry

• Put the pastry on the floured work surface and roll it out to a rough rectangle about 3mm thick (about the thickness of a £1 coin) and wider than your pie tin
• Lay the tin at one end of the pastry and cut around the base with a sharp knife to make a disc (this will be your lid)
• Lay the rest of the pastry inside the pie tin
• Press it neatly into the edges and all the way up the sides, making sure there’s no trapped air
• Cut away the excess pastry and use pieces to patch up any gaps
• Lay the pastry lid and any excess on the floured board
• Put the tin in the fridge for 15 minutes to chill along with the pastry on the board (this will stop it shrinking in the oven)

Preparing the apples and pears

• Meanwhile, peel and core the apples and pears and cut them roughly into 1cm chunks
• Put them in a large bowl and squeeze over the juice of the lemon, catching any pips in your other hand
• Add the caster sugar, maple syrup, cinnamon, flour and salt and mix together with a wooden spoon

Filling the pie

• Spread the apple mixture evenly into the chilled pie base
• Lay the lid over the top and crimp the edges by pinching all around the rim between your thumb and forefinger, or by squashing the lid and sides together with a fork
• Cut off any excess pastry with a sharp knife
• Use any leftover pastry to make decorations for the top of the pie (leaves, flowers, BOSH! letters etc.)
• Brush the bottoms of the pastry shapes with a little of the plant-based milk and gently press them on to the pie lid to secure

Putting the pie in the oven

• Put the tin on top of the hot baking sheet in the oven and bake for 40 minutes, then take it out of the oven
• Brush the pie with the remaining plant-based milk, sprinkle it with brown sugar and put it back in the oven for 10–12 minutes, or until it’s crisp and golden on top

Time to serve

• Take the pie out of the oven 
• Let it cool down for at least 15 minutes before serving with soy cream, if using