1. Make and chill Vegan Pâte Brisée.

2. Preheat oven to 425F. Roll out 1 disc of dough to about 1/4-inch thick. It’s much easier to do this on a large cutting board that has been covered in parchment paper and lightly floured. If the dough rips, press it back together with your fingers.

3. Cut two rectangles out of the dough, about the size of index cards.

4. Roll each rectangle until it is about 1/8-inch thick. (That’s thin enough that the dough begins to become slightly translucent, but thick enough that you can still pick up the dough without ripping it.) Use more flour as you’re rolling the dough out if you need to.

5. Trim the dough again into a neat rectangle.

6. Prick one half of the dough with a fork, and place two tablespoons of filling on the other half. (Pricking the dough helps it bake more evenly.)

7. Fold the dough over the filling and seal closed with your fingers. Then use a fork to crimp the edges. It’s okay if some juice escapes, but try to keep it at neat as possible. Using a spatula, transfer unbaked pies to a baking sheet covered in parchment paper.

8. Repeat these steps, rolling, cutting and filling, until you run out of dough. Lightly brush each pie with soy milk and sand with sugar. Bake the pies for 18-20 minutes, until golden brown. Cool slightly on a wire rack and serve warm.