Preheat the oven to 180-200C (Gas Mark 5)

For the Pastry

• Whizz all the ingredients except for the water together in a food processor OR cut the coconut oil into cubes & rub together with your finger tips until it resembles fine breadcrumbs
• Add a tiny amount of water & form into a ball of dough. Be careful to only add a small amount.
• Once you have squished it all into a ball, put in the fridge to cool the pastry a bit (for about 10 - 15cm)
• Once chilled, roll the pastry out onto a floured surface. Use a rolling pin to smooth out the pastry until it's a roughly circular shape, about 25cm diameter.
• Don't worry if there's a few cracks or holes, use a bit of the rough edge to patch it up & roll it in. This is a free form recipe that is made even nicer by being a bit rough.
• Line a baking sheet with baking paper, then transfer the now rolled out roughly circular disc of dough over to the tray.

For the filling

• Chop the apple into 1-2 cm cubes.
• Toss the apple in the lemon juice (this prevents it from going brown) & then toss the apple in the sugar.
• Pile the apples & the raspberries into the centre of the pastry on the tray, leaving about a 4-5 cm edge
• Fold the pastry edges over to form a rough 'crust'. Don't worry if it looks a bit rough, that's the beauty of it!
• Brush the plant milk over & sprinkle a small amount of extra granulated sugar over for a lovely shiny finish & crunch.
• Put the pie into the oven for roughly 30 mins. Check to see if it is lovely and browned on the outside at 25 min! Cooking times always vary depending on your oven!