Roll out the bottom crust of the apple pie and carefully lift it into the plate. You can fold the dough once, transfer to the pie plate, and unfold. Tuck any overhanging edges under and flute or crimp the edges with your fingers or with a fork. Place the pie plate in the fridge while you make the filling.
Place the sliced apples in a bowl. Add the lemon juice and zest and mix.
Add the remaining filling ingredients to the bowl--sugar, corn starch, ground cardamom, cinnamon, ginger and salt.
Mix the filling ingredients with a ladle or spatula. Make sure there is no dry flour in the bowl. Set the filling aside for 15 minutes.
Pour the filling into the pie pan along with any juices that have expressed from the apples. Spread evenly.
Prepare the top crust. You can either do a lattice top, like this one (see FAQs for directions), or just place the rolled-out crust on top of the filling, tuck the edges under the bottom crust and flute or crimp the edges to seal them, then cut four vents in the center with a knife for the hot air to escape as the pie bakes. Place the pie in the freezer for 15 minutes.
While the pie is chilling, position a rack in the bottom third of the oven. Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
Place the chilled apple pie on a rimmed baking sheet to catch any juices that escape during baking and place on the oven rack. At this point you can add a tablespoon of nondairy milk to the bowl that contained the filling and mix it with any residual juices stuck to the bottom of the bowl. Mix and brush the juices on the top crust for a lovely, golden-brown color.
Bake the apple pie for 30 minutes. Then turn down the oven temperature to 375 degrees Fahrenheit/190 degrees Celsius. Continue baking 35 to 45 minutes until the juices are bubbling through the vents and the crust is golden brown.
Remove the baked pie to a cooling rack and cool at least 6 hours or overnight. Then slice and serve!