Preheat oven to 375 degrees. Lightly grease a 9-inch pie pan.
Whisk together ½ cup sugar, flour, and cinnamon in a large bowl. Add apples and mix with a large spoon until apples are evenly coated.
Prepare the pie crust.
If making your own pie crust1, remove it from the refrigerator.
If the dough is difficult to work roll, let it soften to room
temperature until it is easier to work with. On a lightly
floured surface, roll out 1 disc of dough until it is about
1/4 inch thick. Carefully lift the dough and fit it into the
prepared pan, letting about 1 inch hang over the sides. Fill
the pie shell with the apple filling.
If using a store-bought frozen pie crust, remove the (thawed)
crust from the refrigerator. Fill one of the piecrusts with the
apple filling. Unmold the second piecrust on top of the pie filling
and press with your fingers to fit on top.
Crimp the dough between your two index fingers to make a decorative border. Don’t worry about rips and imperfections, it will look great and rustic once it bakes. Cut slits in the top layer of dough.
Brush the top and edges of the piecrust with nondairy milk and sprinkle with sugar for an extra-sweet and crisp top. Bake for 50 to 55 minutes, until the crust is nicely browned.