Mix the flour, cane sugar and salt in a bowl. Cut in the cold vegan butter until the mixture has coarse crumbs and small butter pieces. Add 5 tablespoons ice water, then more up to 7 tablespoons only as needed, mixing gently until the dough holds together. Divide into two disks, wrap and chill for 30 minutes.

Heat the oven to 375°F (190°C). Set out a 9-inch pie dish and a baking sheet to catch any filling that bubbles over.

Toss the sliced apples with the maple syrup, brown sugar, cinnamon, nutmeg, cloves, lemon juice, cornstarch, toasted pecans, vanilla and pinch of salt until evenly coated.

Roll one chilled dough disk on a lightly floured surface and line the pie dish. Add the filling. Roll the second disk into a full lid or cut a lattice. Cover the filling, seal and crimp the edges, and cut vents if using a full lid.

Place the pie on the baking sheet and bake for 45–50 minutes, or until the crust is golden and the filling bubbles through the vents, including near the center. If the edges brown early, shield them with foil. Continue baking if the center has not begun bubbling.

If using the glaze, mix its maple syrup, melted vegan butter and plant milk, then brush lightly over the warm baked crust. Rest for at least 20 minutes before serving warm; the filling will still be soft. Cool longer for cleaner slices.