Preheat oven to 375 degrees F.

Peel apples and slice to ⅛ - ¼” thickness.

In bowl, toss apples with cinnamon, maple syrup, salt and egg replacer. Set aside.

In large bowl, sift together flour and salt. Using fork, blend coconut oil and water into dough. Knead dough thoroughly. Divide in half.

On flat, floured surface using rolling pin, roll half of dough into a 12-inch circle. Fold crust in half, place in pie plate, then unfold and adjust dough to fit plate and onto rim.

Pour in filling ingredients.

Roll out second half of dough for lattice topping. Using pizza cutter, cut ½-¾-inch strips, creating 12 total. Arrange 6 strips across top, side by side and evenly spaced. (Note: Use longer strips in middle and shorter strips toward edges of pie.)

Position pie in front of you with dough strips facing away. Carefully fold back – all the way toward you – the second, fourth and sixth strips, then lay strip of dough perpendicularly across first, third and fifth strip near edge of pie closest to you.

Unfold second, fourth and sixth strips over new strip.

Fold back the first, third and fifth strips toward you, then lay another strip of dough perpendicularly across pie. Unfold first, third and fifth strips over new strip.

Repeat steps 8, 9 and 10 until pie is fully covered with lattice crust.

Trim dough strips overhanging pie plate: fold under edges to create a border that rests on rim.

Place pie plate on baking sheet. Bake 40-45 minutes, checking the last 10 minutes for golden-brown crust and doneness of apples.

Cool to room temperature before serving.