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1
Preheat oven to 375 degrees.
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2
Lightly grease a 9-inch pie pan.
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3
Whisk together sugar, flour and cinnamon in a large bowl.
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4
Add apples and mix with a large spoon until apples are evenly coated.
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5
On a lightly floured surface, roll out 1 dough until it is about 1/8 inch thick.
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6
Carefully lift the dough and fit it into the prepared pan, letting about 1 inch hang over the sides.
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7
Fill the pie shell with the apple filling.
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8
On a lightly floured surface, roll out the second disc of dough until it is about 1/8 inch thick and cut out eight 1-inch strips.
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9
My lattice technique does not require any weaving.
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10
Instead, lay four strips horizontally on top of the filling, leaving about 1/2 to 3/4 inch between strips.
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11
You may want to use a metal spatula to transfer the dough strips from your work surface to your pie.
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12
Lay the remaining four strips diagonally over the first four strips, creating a diamond-like shape between strips.
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13
Fold the overhanging dough over the edges of the lattice top.
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14
Crimp the dough between your two index fingers to make a decorative border
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15
Brush the top and edges of the pie crust with nondairy milk and sprinkle with sugar for an extra sweet and crisp top.
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16
Bake for 50 to 55 minutes, until the crust is nicely browned.
