Preheat oven to 425 F.
Roll out crust and place in 9-inch pie plate. Don't trim excess dough from edges.
In a large mixing bowl, combine apples and 1/2 juice from lemon.
In a small mixing bowl, add palm sugar, sorghum flour, arrowroot starch, cinnamon, and nutmeg. Whisk well and sprinkle over apples.
Toss to coat.
Place apple mixture in pie shell, including juices.
Roll out second pie crust and place on top gently.
Trim overhanging pie crust dough about 1 inch from rim of plate.
Fold and roll the top pie crust under lower pie crust.
Flute as much as you like.
With a sharp knife, cut slits in top of pie crust. (At least 6-9. Steam must escape.)
Brush crush with almond milk and sprinkle with cane sugar.
Place pie on baking sheet and place in oven.
Bake for 15 minutes.
Reduce heat to 350 F and bake for an additional 45-55 minutes.
Crust should be golden brown and apples tender and soft.
Test by placing a knife in one of the slits on top of crust.
Remove from oven and serve warm or cool.