Melt the coconut oil in either the microwave or by placing the jar in a pot of hot water until the oil is pourable. Measure 3/4 cup, and pour into a metal cup or mini loaf pan to chill until solid, at least an hour or two.
In a large bowl, combine the flours, sugar and salt, and whisk to combine. Use a grater to shred the fat into the flour. (if using coconut oil, melt it, pour it into a cup to measure, then chill. When solid, run water over the cup to remove the oil, and shred the solid oil into the flour mixture)
Drizzle in the ice water while tossing the flour mixture with a fork. When it is all incorporated, press the dough together lightly and divide two portions, making one a little larger than the other. Press to make each half into a disk and place on a floured plate, cover and chill for an hour. If you refrigerate overnight, let the dough come to room temperature for at least an hour before rolling.
Prepare a 9-inch, deep pie pan, a 12- inch skillet, a rolling pin, and a baking sheet to place under the pie. If desired a cookie cutter to make shapes for the top crust. There will be extra, so line a sheet pan with parchment to bake the extras as a treat.
Peel and slice the apples. In a 12-inch steel or cast iron skillet over medium-high heat, melt the vegan butter and add the apples. Stir and turn to coat the apples with fat, then sprinkle with the sugar. Cook, turning, for about 8 minutes, until the apples are tender and caramelized. Sift the flour and cinnamon over the apples, turning and stirring to coat. Drizzle in the vanilla.
Cool the apples completely, to speed it up, spread on a platter or baking pan.
Preheat the oven to 400 F. Sprinkle the counter with flour, then place a dough round on the flour. Roll out the dough to a 12-inch round, then line the pie pan, fluting the edge. Roll out the second dough round, then cut the dough into small shapes (squares are fine, or use a leaf, tree, or other cutter to make decorative shapes.
Scrape the apples into the pie shell, and arrange the dough shapes on top. Brush with almond milk and sprinkle with Turbinado sugar. Place on the baking sheet and bake on the bottom rack, uncovered, for 40 minutes, until the top crust is browned and crisp.To make pie crust crackers, place any extra cut outs of dough on the prepared sheet pan. Roll out the trims and cut into squares. Sprinkle with turbinaso or cinnamon sugar. Bake for 15 minutes on the top shelf.