Move oven rack to the lower third of the oven. Preheat oven to 425°F (218°C) and place a baking sheet to preheat while the oven is heating.
Roll out half of the pie dough into a 13-inch circle, large enough to fit into a 9-inch pie plate and have a ½-inch overhang around the entire lip to form a crust. Place the rolled out dough into the pie plate and trim away any excess dough. Cover and place into the fridge until needed.
Roll out the second half of the dough into an 11-inch circle. With a pizza cutter or a sharp knife, cut dough into ¾- or 1-inch strips. Cover with plastic wrap and set aside in the fridge until ready to use.
In a large bowl, combine the apples. Add lemon juice and rum (or vanilla extract). Toss until apples are evenly coated.
In a medium bowl, whisk together the Redpath® Golden Yellow Sugar, flour, grated ginger, salt, and cinnamon, until thoroughly combined. Pour contents over the apples and toss until apples are evenly coated with the dry ingredients.
Transfer apples into the pie crust; jiggle the pie plate to allow the apples to settle into the crust. Dot butter over the apples.
Lay 5 strips of dough evenly spaced over the apples. Place the longest strips in the centre and add 2 shorter strips on either side. Fold back the middle strip and the 2 alternating strips on either side. Lay a strip across the unfolded strips and place the folded ones over the new strip. Fold back the two other strips that were not folded before; lay another strip of dough about half an inch beside the first one. Fold over the strips over the 2nd strip. Repeat process until the top is covered in a lattice design (see Chef’s Tips).
Trim any excess dough from the strips hanging past the ½-inch overhang of the bottom crust. Pinch strips to the bottom crust and fold the bottom crust over the strips onto the rim of the pie plate (or fold crust under itself), creating a thicker crust. Leave crust as is, or crimp crust with the tines of a fork.
In a small bowl, whisk together the egg and heavy cream. With a pastry brush, lightly brush the lattice with the egg wash. Sprinkle the top with the Redpath Simply Raw™ Turbinado Sugar.
Place pie into the preheated oven onto the preheated baking sheet. Bake for 5 minutes at 425°F (218°C), then reduce the temperature to 350°F (177°C) and bake for an additional 45 to 50 minutes. Check the colour of the crust after about 30 minutes; loosely cover or tent the crust with foil if it is darkening too quickly.
The pie will be done once the juices in the centre are bubbling and the crust is a deep golden brown. Remove from oven and allow to cool completely on a wire cooling rack; at least 4 hours. This will allow the juices and apples to firm up. Once pie has cooled completely at room temperature, place into the fridge for at least 2 hours before attempting to slice (see Chef’s Tips).
*If Honeycrisp apples are unavailable, substitute with Gala, Golden Delicious, or Cortland apples.
*For a more decorative lattice design, cut ¼- to ½-inch width strips and braid the thinner strips into a braided strip. Repeat for more braids. Use these braided strips in place of all or some of the strips for the lattice design.
*To see how lattice and braided pie toppers are made, watch our “Pies: 5 Ways” video.
*Serve apple pie with vanilla ice cream or lightly sweetened whipped cream.
*To serve pie warm or hot, rewarm pie slices or pie in a 350°F (177°C) oven or toaster oven for 5 to 15 minutes just before serving.
*Redpath® Dark Brown Sugar or Redpath® Demerara Style Sugar can be substituted for the Redpath® Golden Yellow Sugar if desired. Note that the resulting pie will have a more caramel-forward flavour and darker coloured filling than the original recipe.