Press the dough into two balls, and refrigerate one (wrapped in plastic wrap) while assembling the pie. 

Roll out second dough ball on lightly floured board and fit into 9" pie pan (I actually roll out the dough on a pastry cloth, gently set the pie pan upside down on top of it, then turn it right side up, and finally remove the cloth). Press around the edges to evenly distribute the dough. Press with fork to make nice design.  Refrigerate until ready for use.
 
 

Mix sugar, flour, spices, and salt together, then toss with apples and set aside. 

Mix ingredients together and set aside.
 
 

Mix ingredients together until crumbly.

Fill chilled crust with apple mixture.  Dribble custard mixture over apples, then top with crumb topping. 

Optional:  For an especially impressive pie, roll out the refrigerated dough ball into a 12" circle.  Cut into 1" strips.  Gently arrange alternating strips over crumb topping, in a latticework design, overlapping strips if possible or simply arranging strips in one direction with one inch inbetween, then covering with strips perpindicular to the first set, at one-inch intervals. 

Cover edge of crust with strip of aluminum foil, securing with scotch tape if necessary.

Bake at 425 degrees for 20 minutes, then reduce heat to 350 degrees and bake for 40 minutes longer, or until pie is bubbly and apples are tender.  You may want to cover loosely with a large piece of aluminum foil partway through baking, to prevent excessive browning...especially if you use the top latticework crust.

Sorry, no vegan version!