In a large bowl, mix together the all-purpose flour, cane sugar and salt until everything is combined.

Scoop out the hard/cold coconut oil using a spoon and knead it together with the flour mixture until it forms a grainy consistensy.

Next, add cold water one spoonful at a time and knead it quickly together with the flour/coconut mixture. When the mixture forms a firm dough, stop adding more water. Quickly knead the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator to cool for at least 30 minutes.

Pour the all-purpose flour, cane sugar and salt into a food processor and give it a quick blend to combine.

Next, use a spoon to scoop in the hard/cold coconut oil and blend until everything is combined and the flour mixture is grainy.

Add one tbsp cols water at a time and process until the dough forms a firm ball. Don't add more water once the dough starts to firm. Once the dough is firm, remove from the food processor and press it into a flat ball. Wrap it in plastic wrap and place in the refrigerator to cool for at least 30 minutes.

In a large bowl, toss together apple slices and lemon juice and set aside. Combine cornstarch sugar, brown sugar cinnamon, vanilla extract and water. Heat to a boil while stirring continuously. Let it simmer for 2-3 minutes until the sauce begins to thicken. Add the apples and stir everything together. Let the apples cook in the sauce at a low simmer for 5 minutes or until the apples are tender and softened. Remove from the heat and set aside to cool.

Preheat the oven to 350F.

Line a baking sheet with baking parchment and spray with a non stick spray.

Lightly dust a clean working surface with flour and remove the plastic wrap from the pie dough. Cut the dough into 2 halves and set 1 part aside. Dust the dough and the rolling pin with flour and roll out the chilled pie dough on the flour dusted surface until it's 1/8-inch thick (Turn the dough as you're rolling to prevent it from sticking and add more flour as needed)

Spread the apple/caramel sauce all over the pie dough. Next, roll out the second pie dough in the same way as the first. When the dough is rolled out to 1/8-inch thickness, cut it into ½ inch strips. Lay the dough strips in a lattice pattern on top of the first pie and filling. Next, use a cookie cutter to cut gently cut out the cookies and carefully place each cookie on the baking sheet.

Sprinkle the top of the cookies with a little cinnamon and sugar and bake in the oven for 20-30 minutes or until the cookies are golden brown. Can be served both hot and cold and with a topping of ice cream.