Southeast Asian Inspired Vegan Apple Blackberry Pie With Coconut Crumb Topping And Coconut Scented Crust

Ingredients

• 1 1/2 cups of unbleached AP flour (divided)
• 1/2 tsp of kosher or sea salt
• 1 Tbsp of sugar
• 4 Tbsp (1/2 stick) of cold vegan buttery stick
• 6 Tbsp of unrefined coconut oil at room temperature
• 5 Tbsp ice cold vodka
• 5 Tbsp cup ice cold water
• 6 to 7 medium sized apples (enough for 6 cups once peeled, cored and sliced)
• 1/2 cup of sugar
• 2 Tbsp of fresh lemon juice
• zest of 1 lemon
• 4 tbsp cornstarch (5 Tbsp if you are using frozen blackberries)
• 1/2 tsp cardamom
• 1 Tbsp five spice
• 3 cups of fresh blackberries
• 1 cup unbleached AP flour
• 1/4 tsp salt
• 2/3 cup brown sugar
• 1/2 cup almond flour of almond meal
• 7 tbsp melted unrefined coconut oil
• 1/3 cup turbinado sugar

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