Method

1. Make the crust. Mix flour and salt together. Pour into a food processor and add the cold coconut oil and vegan butter. Pulse to form pea sized bits of fat. You can do this by hand using your fingertips to rub in the fats until it looks like wet sand. Transfer mixture to a bowl and with the sharp end of a butter knife stir in the cold water 1 tablespoon at a time. Using a knife helps to cut through the dough and is easier to stir with. Stop adding water when large clumps of dough begin to form.
2. Transfer to a floured surface and knead lightly to bring together. Cut the dough in half, cling wrap each half and press each down to form a thick disc. Place in the fridge for an hour to chill.
3. Make the filling by mixing all the ingredients together in a bowl and place it in the fridge to keep cold.
4. Preheat oven to 205°C/400°F fan forced. Lightly grease a 22cm/9 inch pie tin.
5. Roll the dough. Once the dough has chilled, remove one disc from the fridge (keep the other one in there), unwrap it and place on a lightly floured surface. Using a rolling pin roll it into a 30cm/12 inch circle. Place it into the bottom of the pie tin. Spoon the filling in, avoid using any of the juices at the bottom of the bowl.
6. Create the lattice. Roll the second piece of dough into a 30cm/12 inch circle. Using a sharp knife or pizza cutter, cut 8 strips out. I cut 4 larger ones and 4 thinner ones. Arrange carefully in a lattice appearance. Good video here if you are unsure how to do that. Trim off any excess dough, then crimp the sides down using a fork. Lightly brush the top with soy milk.
7. Bake in the preheated oven for 20 minutes. With the oven door closed turn the temperature down to 190°C/374°F and bake for a further 30-35 minutes, until the pie crust is golden in appearance.
8. Remove from the oven and leave to cool for 30 minutes (if you want a warm pie) or until completely cool (if you want a cold pie). This resting time allows the filling to thicken.