You won't believe how crispy and golden brown this vegan pie crust is. Our secret? Coconut oil.

Vegan Apple Pie

Preheat oven to 375 degrees. In a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in coconut oil until pieces are pea size.

Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened.

Gather dough into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.

On a floured surface, roll each pastry from the center to the edge, working to create uniform circles. Then ease one portion of the pastry into an 8-or-9-inch pie plate. Trim pie dough to hang 1-to-2-inches over the sides. Cut the other portion of pie dough into 1/2-inch-thick strips; set aside.

For filling, in a large bowl stir together granulated sugar, flour, cinnamon, salt, nutmeg, and allspice. Mix in apples. Transfer filling to pastry-lined pie plate. Place remaining pie strips on top of apples in a lattice pattern.

Bake for 15 minutes on the lowest rack of the oven. Reduce oven temperature to 350 degrees. Continue to bake for 1 hour and 15 minutes or until crust is golden brown. Cool on a wire cooling rack. Serve warm.  