Mix the flour with the sugar, salt and cut in the margarine. Rub gently and quickly with your hands.

Add the cold almond milk 1 tablespoon at a time and knead into a dough.Do not work too much with hands. Do the kneading quickly.

Refrigerate the dough at least for half an hour or until the dough is firm and pliable.

Peel (optional) and core the apples. Cut the apples and slice them. Don’t make them small. They have to be big slices.

Toss them with the rest of the ingredients, except the sugar and set aside.

Grease and dust a spring form or deep pie pan.

Take the dough out of the refrigerator, keep aside 1/4th of the dough.

Press the remaining dough onto the base and 3/4 the height of the sides of the spring form pan.

Now add in the apple raisin mixture, press lightly to fit in.

Create the lattice. On a lightly floured surface, roll out the dough and cut into strips.

With the last bit of dough, roll into a rope like and place around the circumference of the pie.

Brush the top with almond milk and sprinkle some sugar. Bake at 350 F for 75 minutes.