Combine oil with flour and salt in medium bowl. Drizzle with milk. Start by adding 1/4 c, then add one Tbsp. at a time as needed. The dough should be moist enough to roll into a ball yet dry enough not to stick to your hands. If needed add more water, a bit at a time until the above consistency is attained. Separate into equal sized balls of dough.
Roll with a rolling pin between 2 floured pieces of parchment paper. Roll until the dough is a 12 inch circle about 1/8 inch thick. Invert rolled dough onto pie tin so that it overlaps the edges. Roll out the second crust and set aside.
Preheat oven to 425 degrees
Peel, core and slice apples into 1/2 inch to 3/4 inch thick slices and place in a large bowl. Mix cinnamon, cane juice, arrow root powder and nutmeg together and sprinkle over the apples. Stir until apples are evenly coated.
Pour sliced apple mixture on crust. Cover apples with remaining crust. Dot apple mixture with smart balance evenly over pie filling. (An easy wat to dot with butter is to grate cold butter on a cheese grater and sprinkle grated butter over pie filling) Crimp the top crust to the bottom crust. **Cut approximately 4 slits in the top crust.
To prevent the crimped crust from over browning, cover crimped edges with aluminum foil. Place pie pan on baking sheet and place in oven. Bake at 425 for ten minutes, then reduce heat to 350 and continue baking for about 45 minutes or until golden brown.