1 cup unrefined virgin or extra-virgin coconut oil
8 to 10 tablespoons ice water
Filling:
4 pounds mixed apples (8 or 9), such as Golden Delicious, Granny Smith and McIntosh
2/3 cup vegan granulated sugar, plus more for sprinkling
2 tablespoons fresh lemon juice
4 tablespoons unrefined virgin or extra-virgin coconut oil
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon or apple-pie spice
1/4 teaspoon fine salt
2 tablespoons unsweetened almond or soy milk
Directions
A 9 1/2-inch deep-dish pie pan is special equipment.
In a food processor, combine the flour, sugar, vinegar, and 1/2 teaspoon salt to make the dough. Once the biggest pieces are the size of peas, add the coconut oil in little spoonfuls and pulse. 8 tablespoons of ice water should be added. Pulse until well blended. A handful of the dough should just barely keep its shape when you squeeze it together. If the mixture is very granular, add one or two more tablespoons of cold water and pulse. Divide the dough into two equal portions, pat each into a 1/2-inch-thick disc, and chill for at least an hour or up to overnight.
Peel and core the apples, then slice them into 1/2-inch-thick pieces for the filling. In a big bowl, combine the sugar and lemon juice. In a sizable skillet set over medium-high heat, melt the coconut oil. Add the apples and cook, stirring periodically, for 12 minutes, or until the tougher apples soften but maintain their shape. Stir in the cinnamon, 1/4 teaspoon salt, and the flour. Remove from the heat and allow it fully cool. (The filling can be prepared up to two days in advance; cover and chill.)
The dough should be somewhat soft when squeezed at room temperature in order to make rolling easier (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). On a lightly dusted surface or in between two sheets of floured parchment or wax paper, roll out one disc of dough into a 13-inch circle. Refrigerate the dough to stiffen it up if it becomes too warm. Put the pie crust in a 9 1/2-inch deep dish pie pan with ease. Place a small mound of the cooled filling in the center and add.
Place the remaining dough disc over the filling and seal the edges of the 2 crusts by rolling it into a 12-inch round. The dough's overflow should be tucked under and crimped as desired. Sprinkle liberally with sugar and almond milk after brushing the top and edges. To allow steam to escape, put several ornate cutouts or knife slits in the top. Spend at least one hour chilling.
A baking sheet should be placed on the oven rack in the lowest position.The oven should then be preheated for at least 30 minutes to 425 degrees F. Set the oven to 375 degrees F and place the pie on the hot baking pan. Bake for 1 hour to 1 hour 20 minutes, flipping the pan as necessary, or until the pie is brown and the filling is bubbling. (If the edges brown too rapidly, cover them with foil.) Transfer to a rack and cool for approximately three hours, or until set.
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