Peel the apples, then core them. Slice them to be 1/8 to 1/4 inch thick, trying to keep them all roughly the same size.
Into a large pot or dutch oven, add the sliced apples and all the remaining ingredients except the arrowroot powder. Stir all the ingredients around very well.
Turn the heat on medium and stir occasionally for 15 minutes.
Stir in the arrowroot powder until combined and turn off heat.
Pour the entire contents of the pot onto a parchment lined sheet pan and shake so the apples are in an even layer. Let cool to room temperature.
Scoop the apples up and place them into your pie crust lined pie plate. You don't want all the juice, but the little bit from scooping is okay.
Move the apples around so there are little to no gaps. Around the outer edge of the pie crust, you can use the curved side of the apple to get more in. Gently shake the pie plate to wiggle them around.
If using a top layer of pie crust, place that on top and arrange as desired. If you are not doing a design and just add a solid top, cut slits in the center for steam to vent through.
Put the pie in the freezer for 15 minutes.
Preheat to 425 degrees.
If using any tp layer, designs or cut outs, brush the entire top of the pie with almond milk, including the edges.
Place pie on a parchment lined baking sheet.
Sprinkle with course sparkling sugar.
Bake for 50 minutes.
Pull the pie out of the oven if any spots look light, brush with vegan butter gently. If you pie crust looks dark, cover with foil very carefully.
Bake for another 10-15 minutes or until golden brown.
Remove, let cool to room temperature before serving.
Top with dairy free whipped topping or ice cream.