Whisk the flour, salt and sugar together in a large bowl. Add the chilled butter cubes and cut them into the flour mix using a pastry blender or your fingers. Work quickly and cut the butter into the flour until mostly pea sized pieces of butter remain (don't overblend – you want a few bigger chunks of butter left intact). If the butter starts to get a little melty just put the whole bowl in the freezer for 5 minutes to chill it out (you want everything to stay super cold for flaky pastry!).

Combine the water, vinegar and ice in a bowl. Sprinkle 2 tbsp. of the ice water mix over the butter‐flour mix and cut it in with a bench scraper or spatula until combined. Continue to sprinkle over 1–2 tbsp. of the ice water and cut it in until the dough starts to clump together in shaggy bits. You want the bits of dough to be able to just hold together when pressed together between your fingers. Some dry bits at the bottom of the bowl are fine, if there a lot though, just keep adding 1–2 tbsp. of the water until there are less dry bits. Gently press the shaggy bits of dough together with your fingertips and shape into a ball, try not to overwork the dough or warm it up too much. Cut the ball in half, re‐shape each piece into a round, flat disc and wrap each in plastic wrap. Place in the fridge for at least 1 – 2 hours to chill (if it still isn't super chilled before rolling out, let it have some time in the freezer for about 15 mins).

Remove one pastry disc from the fridge, this first disc will be your base. Roll it out on a floured surface until it's about 7cm / 3 inches larger than the pan you're using and about 3 mm / 1/8 inch thick. Fold the rolled out dough in half and lay it across one side of a buttered pie dish, positioning the fold in the center. Unfold the dough and gently fit it into the pan, pushing it carefully into the edges so that there are no gaps between the pastry and the pan. Do not pull or stretch the dough. Cover the crust with plastic and refrigerate for at least 30 minutes, preferably 1 hour or more, and tightly wrapped up to 3 days before using.

Remove the other pastry disc from the fridge, this is for your lattice. Repeat the rolling out of the dough as per the first piece of pastry, however this time after rolling, trim the left and right side of the dough a little to create straight edges, then cut the dough (from top to bottom) into 8–10 strips, depending on how thick you want your lattice pastry strips to be. Place the strips on a parchment lined, floured baking tray and rest, covered in plastic, alongside the pastry lined pie dish.

In a medium saucepan combine the 1 cup of sugar and the 1/4 cup water, cook over medium heat until the sugar has dissolved, whisking occasionally. Add the vegan butter and bring to a simmer, cook over medium heat at a steady boil until the mix turns copper coloured. Swirl the pot around occasionally as it cooks to make sure it cooks evenly, and watch it like a hawk as it starts to turn dark brown as it will go from brown – copper coloured & perfect – burnt very quickly.

Once the sugar mix is copper coloured, remove it from the heat and add the coconut milk slowly, stirring as you go. The mix will bubble and steam so be careful! Whisk in the vanilla bean seeds and make sure that everything is well incorporated. Set aside to cool at room temperature while you make the filling (it's important that the caramel is completely cool before adding it to the pie, as otherwise it will melt the butter in the dough).

Preheat the oven to 200 C / 400 F and position an oven rack in the center of the oven with a baking stone or baking tray sitting on top (this will help achieve a crisp bottom crust).

Gently mix all of the filling ingredients together in a bowl, making sure everything is well incorporated. Pile the peach filling into the prepared and chilled pie shell, mounding the peaches slightly higher in the center of the crust and leaving behind any excess peach liquid in the mixing bowl. Pour a generous 1/2 cup of the coconut caramel sauce over the peach filling then sprinkle with 1/4 tsp. flaky sea salt.

Assemble the lattice on top of the pie (see notes for a tutorial link), then trim the lattice pastry overhang and the overhang from the pastry shell at the same time, allowing about 4 cm / 1 1/2 inches of excess, measuring from the inner rim of the pan. Wrap and tuck the pastry overhang underneath itself, allowing the pastry edge to sit neatly on top of the edge of the pie dish, ready for crimping. Crimp the edges (see notes for a tutorial link), making sure that the edges are sealed well so that they do not come apart in the oven.

Chill the pie in the freezer for 10–15 minutes to set the pastry. Remove from the freezer and brush the crust with the coconut milk / maple mix, then sprinkle with your desired amount of demerera sugar and flaky salt. Place in the preheated oven on the baking stone / tray and bake for 20 – 25 minutes or until the pastry is set and beginning to brown. Lower the oven temp to 190 C / 375 F and continue to bake until the pastry is a deep golden brown and the caramel is bubbling up through the lattice top, about 30 – 35 minutes longer. Make sure to turn the pie around in the oven as it cooks for even browning. Remove from the oven and allow to cool on a wire rack until completely cool (or just a little warm) before cutting, about 2–3 hours. Serve slightly warm or at room temp with vanilla bean ice‐cream or whipped vanilla coconut cream.

The pie will keep in the fridge for 3 days or or at room temp for 2 days, however it is best served on the day of baking.