Over the Winter holiday, I decided to make a classic apple pie. I created a delicious dessert by combining three recipes — one for the pie crust (from the Spruce Eats — I made two balls of dough — one for the bottom crust and one for the lattice top, and I used Earth’s Balance Vegan Buttery Sticks and Canola Oil, and I made sure that the dough was cold when I rolled it), one for the filling (from Nora Cooks, and I may have only used 1 tsp of lemon juice instead of 1 tbsp, as well as some soy milk to brush on the top, with some sugar sprinkled on top of that; I also added a sprinkle of salt and dried ginger to the filling, and cooked it for a bit longer than the website advised until the apples had a bit more give), and then one for the baking instructions (from Martha Stewart, no blind baking of the crust, but I poked a few holes in the bottom, and then I baked the pie at 400F for 20 minutes, and then at 350F for about an hour). I was nervous about making a lattice top, but it was easier than expected — just cut the strips that you want after rolling out the dough, and then weave them together in the proper formation. I also used a tip from a blog that recommended rolling your dough in between two pieces of parchment paper, which prevents sticking). With the extra dough, I made a little apple (it looks more like a heart) for the middle. The result was delicious…and didn’t last long!