Vegan apple pie

Ingredients:

Dough

• 3 cups premium flour + extra for work
• 2 tbsp. granulated sugar
• 2 tablespoons white vinegar
• Fine salt
• 1 cup unrefined extra virgin coconut oil
• 8-10 tbsp. ice water
• Special equipment: deep pie dish with a diameter of 24 cm.

Filling

• 1.8 kg assorted apples (8-9 pcs.), such as Golden Delicious, Granny Smith and McIntosh
• 2/3 cup granulated sugar + extra for sprinkling
• 2 tablespoons freshly squeezed lemon juice
• 4 tbsp. unrefined coconut oil
• 3 tbsp. flour
• 1 teaspoon ground cinnamon or apple pie spice
• 1/4 teaspoon fine salt
• 2 tablespoons unsweetened almond or soy milk

Preparation:

1. DoughPlace the flour, sugar, vinegar, and 0.5 teaspoon of salt in the bowl of a food processor and mix well. Add the coconut oil with a small spoon and mix until the oil is the size of peas. Add 8 tablespoons of ice water and mix again. Press the dough in your hand; it should hold its shape. If the mixture is very crumbly, mix in another 1-2 tablespoons of ice water.
2. Divide the dough into 2 pieces, form into 1cm thick discs, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
3. FillingMeanwhile, peel and core the apples and cut into 1-cm-thick slices. In a large bowl, combine with the sugar and lemon juice. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring, until the firmer apples are softened but still hold their shape, about 12 minutes.
4. Add flour, cinnamon or apple pie seasoning and 1/4 teaspoon salt, stir. Remove from heat and cool completely (the filling can be prepared in advance, covered, and stored in the refrigerator for up to 2 days).
5. Pie: To make the dough easier to roll out, it should soften slightly at room temperature (this may take approximately 20 - 40 minutes depending on the temperature in your kitchen).
   
   On a lightly floured surface or between two pieces of floured parchment or waxed paper, roll out 1 disk of dough into a 32 cm (12 in) circle. If the dough becomes too warm, refrigerate it until firm. Place the dough in a pie pan. Spoon the cooled filling over the top, heaping it lightly in the center.
6. Roll out the remaining dough disk into a 12-inch circle; place it over the filling and press the 2 dough layers together at the edges. Fold the overhanging dough under and pinch to seal. Brush the top and edges of the pie with almond milk and sprinkle generously with sugar. Prick the top of the pie with a knife (or make decorative slits) several times to allow steam to escape during baking. Refrigerate for at least 1 hour.
7. Position an oven rack in the lower third of the oven, place a baking sheet on the rack, and preheat the oven to 220°C (425°F). Preheat the oven for at least 30 minutes. Place the pie on the hot baking sheet and reduce the oven temperature to 190°C (355°F).
   
   Bake until the pie is golden brown and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating the pan as needed (cover the edges with foil if they are browning too quickly). Transfer the pie to a wire rack and cool until the filling is set, about 3 hours.