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.