To make crust- Combine flour, sugar, and salt in large bowl; mix well. Cut coconut oil and butter into flour mixture using a pastry blender or fork until oil and butter resemble the size of small peas. Sprinkle 2 tablespoons of ice water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball.

Gather pastry into a ball and separate into two pieces; flatten both to ½-inch thickness. Cover or wrap with plastic wrap; refrigerate dough 30 minutes.

In the meantime, preheat oven to 375°F and prepare your apple filling. Combine all ingredients except apples (sugars, flour, spices, vanilla, lemon juice) in a large bowl. Add apples and mix well.

Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate.

Spoon apple mixture into prepared crust.

Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with 2 tablespoons milk and sprinkle with sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake 30 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes and serve warm! Top with ice cream and caramel if desired.