Peel and slice apples and place them in a large mixing bowl. Add remaining filling ingredients and toss well. Set aside.
On a lightly floured surface, roll out one round of dough to a 12-inch circle. Transfer it to a 9-inch pie dish, then fill with apple filling.
Roll out the second pie dough round to a 12-inch round. Using a pizza cutter, cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie. This creates a lattice crust.
(Optional) Brush the pie crust with a bit of melted coconut oil, then sprinkle with turbinado sugar, if desired.
Refrigerate pie for 30 minutes before baking.
Meanwhile, preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven. Place a baking sheet on the rack and allow it to heat up while the oven preheats.
Place the pie on the baking sheet and bake for 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit. Continue baking the pie for 40 to 45 more minutes, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.
Allow the pie to cool at room temperature for 1 to 2 hours before serving with your favorite ice cream or whipped coconut cream.