Combine the pastry flour, sugar, and salt in a food processor. Pulse a few times until even. Add the vegan butter and pulse 12-15 times until butter forms pea sized clumps. Slowly stream in the ice water while pulsing. Continue pulsing until the mixture looks even, but stop before it forms into a solid mass. Form the dough into a ball in your hands, then roll it into a large disk on a floured surface. Cover with plastic wrap and refrigerate for 1 hour. 

Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.

Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-inch circle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the agave or maple syrup over the chopped apples then sprinkle with orange zest and allspice. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with pieces of vegan butter. Carefully fold the pastry edge up and over the apples to create a 1-inch border, pinching together any cracks in the crust. 

Brush the non-dairy milk on the edges of the crust and sprinkle with a bit of sugar. Bake at 400 for about an hour until the apples are soft and the crust is golden brown. Transfer to a wire rack to cool. Serve with Salted Caramel sauce and non-dairy ice cream, if desired. 

Add all ingredients to a blender and process until smooth and even.