Whisk flour, 1 tbsp sugar, and salt. Cut in shortening until pea-sized crumbs form. Drizzle vinegar and 4 tbsp ice water, toss, adding more water until dough clumps. Divide, wrap, and chill at least 1 hour.

Toss apples, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a large bowl. Set aside.

Roll one dough disk to a 12-inch circle, fit into a 9-inch pie plate. Roll second disk for top crust.

Preheat oven to 400°F (200°C). Fill crust with apple mixture, dot with vegan butter if using, top with second crust, trim, seal, and vent. Brush with plant milk if desired. Bake on a sheet pan at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake 35 to 40 minutes until golden and bubbling.

Cool on a wire rack at least 2 hours, then slice and serve.