Grind whole almonds into flour. Place white flour or ground oats, ground almonds, sugar, vanilla sugar, and baking powder in a bowl and mix with a whisk. Then add coconut oil and vegetable yogurt and knead to get a ball of soft dough. This dough will not become a flaky crust, instead it will be soft when baked, yet still crumbly.
Cut the ball of dough in half. Set one half aside to rest on the counter and not in the cold. Place the remaining half of dough in a greased pie tin. It's easiest to spread it out with your fingers and palms. It's also the least messy. Put the dough in the oven at 180°C for 13 minutes to pre-bake it.
Grate the apples together with the peel. If the peel bothers you, you can peel the apples beforehand.Do not squeeze the grated apples. We want the juice to stay inside as we want a juicy pie. Add fresh lemon peel, vanilla sugar, brown sugar, and cinnamon to the apples. Mix well.
During this time, the pre-bake of the dough will be over. Take the dough out of the oven and place the apple filling on top of it. Press the apples against the bottom to fit as many of them as possible into the pan.
Divide the remaining half of the dough into parts and roll each into a thin snake. Place these snakes on top of the apple filling in the baking dish - 5 horizontally and 5 vertically. Carefully intertwine them to get a net or lattice. If desired, the pie can be decorated differently, or you can make the job easier and just grate the dough over the top of the pie to create a crumble on top.
Bake the pie for at least another 20 minutes at 180°C. When the pie is golden brown, take it out of the oven and let it cool for a few minutes to let the filling settle a little. It can then be served warm or left to cool completely. It goes well with vanilla ice cream or vegan whipped cream.
