Cranberry Chia Apple Pie with Avocado Oil Rye Crust

In a large bowl, sift the flours, sugar, and salt together. Add the cold avocado oil and butter pieces to coat with the flour mixture. Using a bench scraper, pastry blender or spatula, cut the oil and butter into the flour, working until mostly pea-sized pieces form - being careful to not over blend. (The oil will soak up into the flour a bit and the butter should be in larger pieces to help give structure and make for a flaky crust).

Combine the apple cider vinegar, water, and ice in a small bowl. Pour over 4 tablespoons of the vinegar mixture over the flour mixture, and mix and cut it in until it is fully incorporated. Add rest of vinegar water into the mix 3 to 4 tablespoons at a time until the dough is able to come together in a ball. It is okay to have a few dry bits remaining, just sprinkle with a few more drops of water if needed. Divide the dough into two, with one half being slightly larger than the other. Shape each half into a flat disc, wrap in plastic and refrigerate for at least 1 hour or overnight. The dough will keep wrapped tightly in the refrigerator for up to 1 week or frozen for up to 1 month.

To prepare the bottom pie crust, remove the smaller dough disc from the fridge 5 minutes before you begin rolling. Lightly flour a work surface and roll it out into one even circle large enough to fit the inner rim of a well-sprayed pie pan with the avocado oil spray. Gently slide and fit the dough down into the pan. Trim the dough overhang to allow 1 to 2 inches of excess around the perimeter of the pan. Cover with plastic and refrigerate for at least 30 minutes while making the filling.

Meanwhile, prepare the filling. Combine the sliced apples and lemon juice in a large bowl until the apples are evenly coated, set aside. Whisk together the oil, sugar, salt, and water in a large saucepan, and cook over medium-high heat until the mixture is rapidly bubbling and turns a light golden brown, about 15 minutes. Remove from heat and immediately whisk in the coconut milk - the mixture will bubble and steam. Return the pot to the stove over medium heat, pour in the 4 cups of cranberries, cinnamon, allspice, and black pepper and cook until the fruit has popped slightly, and the mixture is bubbling, about 7 minutes. Remove from heat, stir in the chia seeds until incorporated and set aside.

Sprinkle in 2 tablespoons of flour over the apples to coat and pour over the coconut-cranberry chia mixture, gently toss until the apples are bright pink and evenly coated.

Fetch the pie pan fitted with the bottom crust from the fridge. Start by layering in the cranberry apples into overlapping rows within the pie pan until the apples form a big mound in the center of the pie. Pour over the remaining chia cranberry sauce from the bowl onto the apples and set aside.

To create the pie, return to a floured work surface and roll out the larger dough disc into one even circle approximately 14-inches in diameter and a little over 1/8-inch thick. Cut the crust into the desired design or creation you want, from here the dough can also be cut into strips to create a lattice crust. Transfer the pie design over the apples and begin forming a crimped crust along the edges of the pie to fuse with the top crust. Chill the pie in the refrigerator for 15 minutes to set.

Meanwhile, position the oven racks in the bottom and center positions, and preheat to 400°F. Place the pie on a rimmed baking sheet lined with parchment paper. Brush the crust with the egg wash to coat and sprinkle with a generous amount of granulated or raw sugar. Bake for 25 minutes on the lowest rack of the oven until the pastry is set and beginning to brown. Lower the temperature to 375°F and move the pie to the center oven rack and continue baking until it is deep golden brown and the cranberry juices are bubbling, for about another 30 to 40 minutes. If the crust begins to get too dark, cover with tin foil and continue a few minutes longer.

Allow the pie to cool completely and serve warm or at room temperature with a scoop of vanilla bean ice cream! The pie will keep well refrigerated for 3 days.