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1
For the pie crust you can use the pre-made ones, or your own recipe, or see the related blog post for a link to a gluten and dairy free recipe.
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2
First, preheat oven to 450 degrees F.
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3
Now roll out half of the dough (or one crust). Place this in the pie plate. (If you are using my gluten-free pie dough recipe, you can piece together the crust if you can't get it all in one piece. Do not worry: since there is no gluten, you cannot overwork the dough.)
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4
Put the other half of the dough back into the fridge to keep it chilled.
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5
Next, mix together the cinnamon and 1 cup sugar in a large bowl. Add in the apples and stir to coat well. Layer the apples onto the pie crust as tightly as possible. Every once in a while, sprinkle the apple mixture with some of the cinnamon sugar at the bottom of the bowl if there is any. Repeat this process until all of the apples and cinnamon sugar are in the pie.
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6
Now dot the top of the pie with butter by cutting small pieces evenly over the top.
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7
Take the second half of the dough out of the fridge, roll it out, and place it on top of the pie. Trim any excess edges and pinch the two crusts together.
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8
Brush the top with the non-dairy milk and sprinkle with the remaining 1 tablespoon of sugar. Cut slits in the pie and bake at 450 degrees F for 40-50 minutes. If you need to, cover the edges of the crust with aluminum foil if the edges start getting too brown at some point in the middle of the baking time.
