Begin by preparing caramel sauce. Scoop the thick, creamy coconut milk fat from the can, leaving the coconut water, and set in a small bowl. Pour the coconut water into a small saucepan over medium-high heat. Whisk in ½ cup of the sugar and bring to a boil. Boil 5 minutes, whisking occasionally, then stir in 1 cup of the reserved coconut milk fat (you may have more or less than one cup, which is fine). Lower the heat to medium, and boil for 5 minutes, whisking every minute. If you had less than 1 cup of coconut milk fat, boil for an additional 2-3 minutes. Transfer the caramel sauce to a glass container and allow to cool, uncovered, Refrigerate for at least 4 hours.

In a large bowl, whisk together the whole-wheat flour, spelt flour, 2 tablespoons of sugar, and salt. Drizzle in the coconut oil, a tablespoon at a time, and use your fingers to gently press the coconut oil into the flour. Continue using your fingers to mix for 30 seconds or so, until the mixture looks like sandy meal with a few large clumps. Transfer the bowl to the freezer for 15 minutes, then use your fingers again to break down any hard clumps of coconut oil. Drizzle in the water, about ¼ cup (4 tablespoons) at a time, rubbing the water into the dough with your fingers, until you’ve added ¾ cup of water. Add an additional tablespoon or two of water if the dough seems too dry. Gently knead the dough for just 10-15 seconds, taking care not to overwork it. Divide and flatten into two disks, and wrap in plastic wrap. Let rest at room temperature for 30-45 minutes.

In a small bowl, whisk together 1 tablespoon of sugar, tapioca starch, and cinnamon.  In a medium bowl, toss the apples with lemon juice, then sprinkle with the sugar-tapioca starch mixture to evenly coat. Drizzle with ½ cup of the caramel sauce, and stir to coat. Transfer the mixture to chill in the refrigerator for at least 30 minutes (note: if your caramel is very liquid, place in the freezer instead).

Preheat oven to 350˚F. Line a baking sheet with parchment or a Silpat.

Sprinkle a clean countertop with flour. Unwrap one of the disks of dough and roll out to 1/8-inch thick. Use a 3-inch round cookie cutter to cut out rounds. Transfer the rounds to the prepared baking sheet. Gather the dough scraps together and roll out to ¼-inch thick, and cut out rounds. Top each 1/8-inch thick round with a spoonful of the caramel apple mixture. Gently stretch out the ¼-inch thick rounds to make them a smidge larger, and use them to cover the apple filling. Press the edges of the rounds to seal, and use a fork to crimp. Trim the rounds if needed. Use a toothpick or sharp paring knife to poke holes in the top of each pie. Brush each one with almond milk and sprinkle with the last tablespoon of sugar. Bake for 20-22 minutes. Transfer to a wire rack to cool. Repeat process with the second batch of dough.