In a food processor or in a large bowl using a pastry cutter, place the flour, salt and sugar. Cut in the coconut oil chunks into the flour mixture using a fork or by pulsing the food processor four or five times for 5 seconds each time.

Drizzle in ice-cold water, pulsing or mixing with the fork, until he dough comes together and can hold in a ball.

Divide the dough into two equal size pieces and wrap tightly in cling wrap, shaping into discs as you go.

Refrigerate for at least 30 minutes.

In a large bowl, mix the apples, sugar, salt, spices, vanilla, lemon juice and flour. Set aside for 15 minutes.

Place the coconut oil and sugar in a small saucepan and melt over medium heat. When the sugar's melted, add the non-dairy milk and stir in. Be careful at this stage because the caramel will bubble.

Add the salt and stir in the pecans. Turn off heat.

Roll out one of the pastry discs pn a floured surface, into a rectangular sheet, enough to cover the bottom and halfway up the sides of an 11- by 7-inch baking pan. Place it in the pan carefully.

Mix the apple pie filling once to ensure everything is thoroughly mixed, then pour into the pan and spread evenly with a spatula.

Roll out the second pastry disc so it fits comfortably in the baking pan. Press together the sides of the two pastry sheets to form a seal. No need to crimp. You are going to cover everything with the pretty caramel sauce, and this is rustic anyway.

Bake the pie in a preheated 425-degree oven for 30 minutes. Reduce the heat to 350 degrees and continue to bake for 30 more minutes.

Remove the pie to a rack and pour over the salted caramel pecan drizzle. Allow the pie to cool thoroughly before you cut in.