Fall Cardamom Apple Pie. Make it into two individual tarts or one big.
To make the pastry, place all ingredients except the water into a big bowl. Rub the coconut oil with the flour until you get a sand texture. Tablespoon by tablespoon, add the cold water, mixing with a spatula until the dough just hold together. Wrap it with plastic wrap, flatten and chill for at least 30 minutes.
Divide the dough into 4. Over slightly dusted table, roll one of them into a round, big enough to cover the base and sides of an 11 cm round mould. Trim the edges.
Fill with half of the marinated apples, brush them with melted coconut. Roll another dough ball into a round, lift it and cover the apples. You could decorate the top making some holes on it or just making a draw with the leftover dough.
Repit the same to make another small pie.
Bake it 20-30 minutes until the dough is golden and apples are soft.
Serve it with homemade vanilla ice-cream or creme anglaise.
* You could cook your apples in advance with the spices, sugar and oil.
** If you prefer, you could make just a big 20-22cm round pie, by dividing the dough into two balls, using one for the bottom and other for the top.