Subscribe to Hungry for more tasty recipes and how-to guides: bit.ly/PsJ96O Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: bit.ly/PsJ96O Follow on Twitter! Twitter.com/HungryYouTube And like us on Facebook! Facebook.com/HungryYouTube Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: bit.ly/YgZ63o Gluten Free with Alex T: bit.ly/XqRGsP Grill This with Nathan Lippy: bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: bit.ly/No9ml5 Midnight Munchies with the Brothers Green: bit.ly/RLLFiH Subscribe to Food Wishes: bit.ly/FoodWishes7 Subscribe to Allrecipes: bit.ly/AllRecipes7 Subscribe to Sarah Fit TV: bit.ly/SarahFitTV7 Subscribe to Entertaining with Beth: bit.ly/EntertainingWithBeth7 Subscribe to Modern Mom: bit.ly/ModernMom7 Subscribe to Divas Can Cook: bit.ly/DivasCanCook7 Subscribe to Tasted: bit.ly/Tasted7 5-Ingredient Apple Pie Makes one 9-inch pie ½ cup sugar, plus extra for sprinkling 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 6 apples, peeled and thinly sliced 2 store-bought piecrusts Soy milk (optional, for brushing) Preheat oven to 375 degrees. Lightly grease a 9-inch pie pan. Whisk together sugar, flour, and cinnamon in a large bowl. Add apples and mix with a large spoon until apples are evenly coated. On a lightly floured surface, roll out 1 dough until it is about 1/8 inch thick. Carefully lift the dough and fit it into the prepared pan, letting about 1 inch hang over the sides. Fill the pie shell with the apple filling. On a lightly floured surface, roll out the second disc of dough until it is about 1/8 inch thick and cut out eight 1-inch strips. My lattice technique does not require any weaving. Instead, lay four strips horizontally on top of the filling, leaving about ½ to ¾ inch between strips. You may want to use a metal spatula to transfer the dough strips from your work surface to your pie. Lay the remaining four strips diagonally over the first four strips, creating a diamond-like shape between strips. Fold the overhanging dough over the edges of the lattice top. Crimp the dough between your two index fingers to make a decorative border. Brush the top and edges of the piecrust with nondairy milk and sprinkle with sugar for an extra sweet and crisp top. Bake for 50 to 55 minutes, until the crust is nicely browned.