Preheat the oven to 400 degrees.
Take one of the discs of dough from the refrigerator and roll into a circumference about an inch larger than your pie plate (use a 9- to 10-inch pie plate for this). Place the dough into the pie plate -- it's best to fold your rolled dough into half and then lift it into the plate to keep it from tearing.
Fit the dough into the pie pan and fold over any overhang. I prefer not to cut it out-- more crust! You can crimp the edges of your crust with your fingers or a fork for a decorative look.
Place the pie plate in the refrigerator while you make your lattice top. To make the lattice top, roll the second disc of dough until it's slightly larger than the circumference of the top of your pie plate. Cut it into 10 equal strips using a pizza cutter or a knife or a fluted pastry wheel, if you have it.
Place the filling inside the prepared pie plate, including any juices, and then form the lattice over the top of the filling by laying out five strips over the pie and then weaving the rest of the strips crosswise through them. It doesn't have to be perfect-- do your best and it will look great anyway. If you can't be bothered, skip the lattice and cover the pie with the rolled dough, then cut decorative vents in it to let it steam.
Place the pie plate on a cookie sheet to catch any juices that may drip during baking, then place in the hot oven. Bake 60 minutes or until the top is golden-brown- to ensure a better color, brush on a mix of 1 teaspoon nondairy milk and 1 teaspoon oil on the top crust before placing into the oven.
Once the pie comes out of the oven, place it on a rack and let it cool thoroughly before cutting. This can take 4-5 hours. You can slice your pie while it's still a little warm, but that could mean some of the juices may not have thickened yet and could run.