Preheat the oven to 350ºF.

Combine all of the ingredients in a bowl. With your fingertips, press the dough into a 9-inch glass pie plate or tart pan. The dough should be a bit sticky.

Try and bring the crust up the sides gently.

Bake the crust for 15 minutes. Allow it to cool before adding the filling.

While the crust is baking, stir together the brown sugar, coconut milk, coconut oil, maple syrup, and salt in a medium heavy-bottomed saucepan.

Whisk continuously and bring to a low boil over medium heat. Watch carefully – do not allow it to burn!

Reduce the heat to medium-low and simmer gently for 3 minutes.Remove from heat and stir in the vanilla extract.

Let cool for about 10 minutes.

For the filling:

While the caramel is cooling, toss the apple slices with the juice from the lemons.

In a medium bowl, mix together the sugar, cinnamon, and salt.

Drain the apples on a paper towel, then add them to the sugar mixture.

Add the vanilla and toss it all together.

Once the crust and caramel have cooled, drizzle 3–4 tablespoons of the cooled caramel sauce over the base of the crust.

Then layer your apple filling evenly over the drizzle of caramel sauce.

Lightly drizzle another 3–4 tablespoons of the sauce over the top of the apples.

Bake for 30 minutes.

After 30 minutes, lightly place a piece of foil over the top of the pie, making sure the edges of the crust are under the foil as well.

Bake for 15 minutes more.

Drizzle any remaining caramel sauce over the top of the pie once it comes out of oven. Serve and enjoy!

Nut-free Note: To make a nut-free crust, combine 2 cups crushed nut-free, gluten-free cookie crumbs of choice, 6 tablespoons coconut oil or melted butter, and 2 tablespoons brown sugar. Mix and proceed as you would for the crust preparation outlined in the directions.