Heat the oven to 375 degrees Fahrenheit. 

Prepare the crust. Add all of the dry ingredients to a medium-sized mixing bowl and whisk together. Add the coconut oil, stir, then add the cold water. Mixed until combined. It will look like you added a lot of water, but the oat flour will absorb it.

Wait about 5 minutes before handing it.

Spray a 9-inch pie tin with cooking spray. We recommend using coconut oil spray.

Divide the dough in half. Set one dough ball aside. 

Place the other dough ball between two large pieces of parchment paper (about 14” x 14”). Press down to flatten. With a rolling pin, roll from the center out, then rotate the dough and continue to roll from the center out until you have a disk that’s even thickness and circular in shape, about 13” in diameter.

Remove the top sheet of parchment, place your hand under the bottom sheet of parchment paper, flip the crust over and into the tin. Press the dough into the tin evenly. Place onto a baking sheet lined with parchment paper. Set aside.

Prepare the filling. In a large sauté pan, add the coconut oil, sugar, pinch of sea salt, apples, and cinnamon. Cook over medium heat, stirring occasionally, for 8 minutes. 

In a small bowl, mix together the water, arrowroot, and gluten-free oat flour to create a slurry. Add it to the apple mixture and cook for an additional 5 minutes.

Pour the mixture into the pie crust.

Allow it to cool.

In the meantime, prepare the decorative strips to criss-cross on the top of the pie. 

Between 2 pieces of parchment paper, take the remaining dough ball, place in the center of a 14” x 14” piece of parchment, press to flatten, and roll from the center out and rotate and repeat to achieve a flat, even crust about ⅛”-thick . Cut strips about ½- to ¾-inch wide. Place in the freezer to chill/harden, which makes handling easier. 

Remove the strips from the freezer and prepare to top the apples with lattice work. 

Lay four dough strips over the filled pie parallel to each other and evenly spaced. Use longer strips in the middle and shorter towards the edges of the pie.

Position pie in front of you with dough strips facing away. 

Carefully fold back the second and fourth strips towards you then lay a shorter strip of dough perpendicular to other dough strips.

Unfold second and fourth dough strips over the new strip.

Fold back the first and third strips towards you then lay another strip of dough across the pie.

Unfold the first and third strips over the new strip.

Repeat these steps until pie is covered with a lattice crust.

Trim dough strips overhanging the pie by 3/4 inch. Scissors are helpful for this.

Use fingers to fold edges of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.

Tip: If this becomes too difficult, just lay the strips without weaving but criss-cross right over the first layer of parallel strips.

When the pie is topped with the upper crust, brush or spray with coconut oil and sprinkle with organic cane sugar. 

Bake for about 40-45 minutes or until golden brown. 

Remove from heat, cool, and serve with vegan vanilla ice cream.