For vegan apple pie, first prepare dough out of 3 cups flour, 2 tablespoons vegan sugar, 2 tablespoons white vinegar and 1 cup coconut oil. Filling includes 4 pounds mixed apples, 2/3 cup sugar, 2 tablespoons lemon juice, 4 tablespoons coconut oil, 1 teaspoon cinnamon and 2 tablespoons soy milk.
When blending dough in a mixer, add coconut oil in tiny amounts until the dough seems to break in pieces. Next, drizzle in ice water until dough comes together and is no longer powdery. Cut finished dough in twin portions, and place it between two layers of plastic wrap, pounding each into 1/2 inch thick discs. Refrigerate at least one hour.
For filling, heat coconut oil in skillet, then add cored sliced apples (about 1/2 inch thick) that you have tossed with sugar and lemon juice into pan, and cook until apples soften but retain shape. Add cinnamon, soy milk, 3 tablespoons flour and salt to taste. Roll out first ball of dough to 13 inch circumference and place in 9.5-inch pie pan. Place cooled filling inside. Roll second dough into a 12-inch round, and place it atop the pie, crimping the seams of dough together along the edge.
Preheat oven to 425 degrees Fahrenheit, and position a baking sheet on the lowest rack. Once the temperature is achieved, lower the temperature to 375 degrees Fahrenheit and place the pie on baking sheet, cooking it for one hour or until crust is golden brown, and the filling is visibly bubbling. Cool for roughly three hours before serving.