For the crust

1. Preheat oven to 350 F
2. In a bowl, mix together the almond flour, tapioca flour, and sea salt and set aside
3. In a separate bowl, add the coconut milk, apple cider vinegar, water and egg and mix well
4. In 1/3 increments, slowly fold in the flour mixture into the bowl with the liquids
5. Divide dough in half, form into a disk shape, and place in fridge while you prepare the filling

For the filling

1. Wash and slice pears and place into a large mixing bowl
2. In a separate bowl, mix together the coconut sugar, vanilla, vanilla bean (if using), lemon juice, and caramel sauce
3. Pour the sauce over the pears, mix to coat and set aside

To Assemble**

1. Sprinkle a bit of tapioca flour on a flat surface and roll out 1/2 of your dough into a large circle about 12 inches in diameter
2. Place dough in a 9 inch pie pan, pressing into the corners of the pan to make sure the dough is against the surface
3. Fill the pie with the pear filling
4. Roll out the other half of your dough into a large 12 inch circle
5. Cut 12 1 inch strips using a sharp knife or a pizza cutter
6. Lay 6 of the strips across the pie and fold every other one back
7. Place one of the other 6 strips across the pie, perpendicular to the other strips and fold the 3 strips back across the pie
8. Fold the other 3 strips back and place another strip perpendicular across in a similar fashion, and then fold the strips back in place
9. Perform this technique with the other 4 strips, alternating the 3 strips that are unfolded until you reach the end of your pie
10. Seal off the pie by pinching the edges to the pie dish
11. Brush the crust with an egg wash , sprinkle with a little coconut sugar, and bake for 25 - 30 minutes until the crust begins to turn a golden brown
12. Let the pie cool before serving (this allows the caramel to thicken up a bit)
13. If enjoying later, store in an airtight container in the fridge for up to 5 days