Preheat oven to 350 degrees F (175 C). Combine flour, sugar, and salt in the bowl of food processor and pulse. Add coconut oil and pulse a few times more until crumbly. Add water and process until the dough comes together adding a little more water if necessary. Turn out onto lightly floured surface and form into a ball, then divide in half and flatten each half into disks. Wrap each in plastic wrap and place in fridge for 1 hour or until ready to use.

While pastry is chilling, make filling by combining coconut oil, apples, cranberries, brown sugar, and orange zest in a medium saucepan. Cook the fruit over medium high heat, stirring occasionally, for about 5 minutes. Whisk the cornstarch with about 3 tablespoons water and add to the pan. Bring just to a boil then reduce to low and simmer until thickened, about 1 additional minute. Stir in vanilla and remove the filling from heat; set aside.

Heat oven to 400 degrees F (200 C). Roll out one half of pastry dough on lightly floured surface into a circle that is roughly 13 inches in diameter. Gently roll around rolling pin and lift over a 9-inch pie pan. Unroll over pan and press down then trim edges leaving 1 inch of overhang.

Pour cooled cherry filling into crust, usin a rubber scraper to clean the bowl. Now roll second half of dough just like the first and either cut into strips for a lattice top or leave solid and simply cut slits for venting. Place on top of filling and trim and crimp edges (You can use the extra to make decorative pieces for top. I made cute little hearts and leaves!). Brush top with almond milk and sprinkle with sugar to make it sparkle!

Bake for 25 minutes at 400 degrees then reduce heat to 350 degrees F (180 C) and continue baking 25 - 30 minutes until crust is golden brown around edges. Remove from oven and allow to cool before serving.