NOTE: To create the parchment paper base for the pan follow the instructions on the text above.PAN USED IN THIS RECIPE: 10-inch Non-Stick Springform Pan
Remove dough from the freezer and divide it into two pieces of 1/3 and 2/3. The bigger piece (2/3) is going to be the pie bottom and the smaller (1/3) is going to be the top.
Take the biggest piece of the dough, shape into a ball, and place it on a piece of parchment paper. Cover with the round piece of parchment paper you created (to use as a rolling guide) and start rolling on top of the parchment paper until you have a round crust almost the same size as the top round piece of parchment paper (give about 3/4 inch (2 cm) space all around).
Flip the dough with the parchment paper so the dough sits on the round piece of parchment paper (which is the base for the pan). Gently remove the top parchment paper.
Take the round parchment paper base with the dough, and gently place it in the pan. Work it with your hands to make it sit all around.
Prick the bottom of the dough with a fork. And add the filling.
Preheat oven to 170°C / 338°F.
Take the remaining 1/3 dough piece, and cut into 9 pieces. It's ok if they are uneven. The smaller ones can be placed on the sides.
Dust with a bit of flour, and shape each piece into a long cord, rolling gently with your fingertips. Then roll each cord over some sugar.
Place on the pie like this: 2 cords lengthwise, 2 cords widthwise until you have used them all. Press each cord to the edge of the pie in order to stick together.
Bake for about 50 minutes or until pie gets a dip golden color on top.
Let the apple pie rest for half an hour before removing from pan and serving.