Add flour, sugar and salt to a large mixing bowl or food processor, and mix to combine. Add coconut oil in spoonfuls and mix gradually with a fork, until the mixture resembles coarse meal or wet sand. Add ice water one tablespoon at a time and mix gently with a wooden spoon with a fork until dough begins to clump together, adding more water in small quantities as needed.
Gently knead the dough with hands, by gathering all the leftover scraps. Transfer onto a well-floured surface and divide into two. Lightly flour the top of each dough disk, as well as the rolling pin, and gently roll out into disks about ⅛-inch (32 mm) thick. Turn the dough about a quarter turn after every few rolls until you have a circle 12-inches (30.48 cm) in diameter. Add more flour as needed to prevent sticking.
Wrap each disk in plastic and refrigerate at least 1 hour. Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
Peel, core and slice apples, toss with sugar, lemon juice, cinnamon, nutmeg, flour and vanilla extract in a large bowl, until thoroughly combined. Set aside.
Preheat the oven to 400°F/204°C.
Roll out the chilled pie dough: Carefully place the dough into a 9 x 2-inch (23 cm x 5 cm) pie dish, making sure it is smoothly tucked in. Spoon the apple filling into the crust, reserving the liquids in the bowl. Use a small paring knife to trim excess dough off the edges.
In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts, and stir in the butter. Sprinkle over apples.
Bake: Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F/190°C and bake for an additional 20-25 minutes. If the crust is browning too quickly, tent the edges with foil to prevent burning.
Allow pie to cool completely at room temperature before serving, approximately 3 hours, allowing the filling to thicken up.
Serve with a scoop of vanilla ice cream, or salted caramel sauce, as desired.
The uncooked pie dough can be stored in the refrigerator for up to 2 days, wrapped in plastic cellophane wrap, or in the freezer for up to 2 weeks months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
Add flour, sugar and salt to a large mixing bowl or food processor, and mix to combine. Add coconut oil in spoonfuls and mix gradually with a fork, until the mixture resembles coarse meal or wet sand. Add ice water one tablespoon at a time and mix gently with a wooden spoon with a fork until dough begins to clump together, adding more water in small quantities as needed.
Gently knead the dough with hands, by gathering all the leftover scraps. Transfer onto a well-floured surface and divide into two. Lightly flour the top of each dough disk, as well as the rolling pin, and gently roll out into disks about ⅛-inch (32 mm) thick. Turn the dough about a quarter turn after every few rolls until you have a circle 12-inches (30.48 cm) in diameter. Add more flour as needed to prevent sticking.
Wrap each disk in plastic and refrigerate at least 1 hour. Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
Peel, core and slice apples, toss with sugar, lemon juice, cinnamon, nutmeg, flour and vanilla extract in a large bowl, until thoroughly combined. Set aside.
Preheat the oven to 400°F/204°C.
Roll out the chilled pie dough: Carefully place the dough into a 9 x 2-inch (23 cm x 5 cm) pie dish, making sure it is smoothly tucked in. Spoon the apple filling into the crust, reserving the liquids in the bowl. Use a small paring knife to trim excess dough off the edges.
In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts, and stir in the butter. Sprinkle over apples.
Bake: Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F/190°C and bake for an additional 20-25 minutes. If the crust is browning too quickly, tent the edges with foil to prevent burning.
Allow pie to cool completely at room temperature before serving, approximately 3 hours, allowing the filling to thicken up.
Serve with a scoop of vanilla ice cream, or salted caramel sauce, as desired.
The uncooked pie dough can be stored in the refrigerator for up to 2 days, wrapped in plastic cellophane wrap, or in the freezer for up to 2 weeks months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
