Preheat oven to 400 degrees F and place a rack in the bottom 1/3 of your oven for optimal baking.
Prepare filling by peeling and slicing apples into bite sized pieces or slices and tossing with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter and unbleached flour. Set aside.
To prepare crust, whisk flour, salt, pumpkin pie spice and cinnamon in a large bowl. Then add cold butter and use a pastry cutter or fork to combine until crumbly.
Add ice water 1 Tbsp at a time until a loose dough forms.
Transfer to a floured surface and gently mold together with hands, handling as little as possible. Divide in two, making one (the bottom crust) slightly larger.
Gently roll out the larger crust using only as much flour as needed, and carefully drape over a standard pie pan (mine is 9.5 inches) using a rolling pin to help transfer. Leave the edges hanging over and only trim areas of great excess and add those back to the other crust.
Add the apple filling, reserving most of the excess liquid that's formed, and then roll out the other crust.
You can cut the crust into strips and do a lattice top (tutorial here), or just lay the whole crust over the apples for a traditional top, in which case you’ll need to poke several little holes with a knife to let steam escape.
Use your fingers to crimp edges and then brush the pie with lightly water or dairy-free milk and dust generously with sugar.
Bake for 45-50 minutes or until golden brown. Cover the edges with foil at the 30-minute mark so they don’t get too brown.
Let cool completely before slicing or the filling will run - at least 3-4 hours. Best when fresh, but will keep for up to a few days. Serve with coconut whipped cream or your favourite non-dairy ice cream!