This gluten-free vegan pie with a creamy coconut whipped cream will please everyone.
To make a lattice crust on top, roll out remaining pie dough into 12-inch round; cut into 6 strips. Lay 3 strips vertically on top of the pie, folding every other strip back halfway. Take one of the 3 remaining strips and lay it horizontally across the top; unfold the 2 folded vertical strips so they lay over top of the horizontal strip. Fold back vertical strip that was originally unfolded. Lay another strip horizontally across the top; unfold the folded vertical strip to lay over top of the horizontal strip. Repeat on other side of centre strip with remaining pastry strip to form lattice. Cut away extra pastry from edges. Crimp edges; brush top with 2 tablespoons of maple syrup mixed with 1 tablespoon of water and sprinkle with sugar. Refrigerate for 30 minutes before baking.