The easiest, quickest way to make a traditional piecrust is to get a helping hand from your food processor. Some say this approach sacrifices flakiness in favor of convenience, but I don’t believe that any of my pies have suffered as a result. If you have the equipment, my advice is to use it!
Place the flour, sugar, and salt in the bowl of your food processor and pulse to combine. Add the butter and pulse 6 to 8 times, until the mixture resembles very coarsely ground almond meal. A few small chunks of butter should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and the first tablespoon of water in while pulsing a few times to incorporate. If the dough holds together when squeezed, you’re good to go. If it remains crumbly, keep adding water while pulsing, just a teaspoon at a time, until the dough is cohesive.
In case you don’t have a food processor or just don’t want to clean the darn thing afterward, the old-fashioned method is just as effective, if a bit more labor-intensive. Place the flour, sugar, and salt in a large bowl and use a pastry cutter or two forks to cut in the pieces of butter. A few small chunks of butter should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and one tablespoon of water into the bowl and stir well with a wide spatula. Sometimes it can be difficult to get the liquids properly incorporated, so it may be helpful to drop the formalities and just get in there to mix with your hands. If the dough holds together when squeezed, you’re set. If it remains crumbly, keep adding water and mixing thoroughly, just a teaspoon at a time, until the dough is cohesive. Do your best not to overmix or overhandle the dough, as this will make it tough when baked.
Shape the dough into a rough round and flatten it into a disk about ½ inch in thickness. Wrap tightly with plastic wrap and stash in the fridge. Let chill for at least an hour, or up to a week.
Spiralize the apples, discarding the cores and removing any errant seeds that might have fallen into the pile of curlicues. Very gently toss with lemon juice, sugar, arrowroot, and all the spices. Set aside.
Roll out the unbaked piecrust on a lightly floured surface to a thickness of about ⅛th of an inch, as round as you can possibly make it. Transfer the flat circle of crust to the prepared baking sheet and pile the spiralized and sugared apples in the center. Distribute the filling evenly in the middle, leaving a border of about 2 inches of the crust clean and clear. Fold over the sides to contain the filling, and lightly brush the exposed crust with nondairy milk. Sprinkle turbinado sugar evenly over the exposed crust.