Mix the eggs, coconut milk, and honey in a measuring cup.

Pour the warrior bread mix into a large bowl, then pour in the liquid mixture. Stir to combine, then knead with your hands for about 1 minute to combine. If you had solids in the coconut milk, there will still be white flecks in the dough.

Split the dough into 2 parts and wrap each part with plastic wrap. Flatten into 2-inch-thick discs. Cool in the fridge for 1 hour.

Preheat oven to 350

Meanwhile, peel the apples and cut them into thin wedges.

In a measuring cup, mix the lemon, honey, cinnamon, vanilla, and salt. Pour over the apples and toss to coat.

Put a sheet of parchment paper onto the counter. Take one of the dough discs out of the fridge and put it onto the parchment. Top with another piece of parchment.

Roll the dough out thin and remove the top parchment. Slide your hand under the parchment and flip the dough into a pipe plate. Push the dough down into the plate and gently remove the parchment.

Take out the other piece of dough and roll it out just like you did with the first one. Use a paring knife to cut the dough into 1/2-inch strips.

Put about 5 of the strips onto the pie parallel to each other, then one by one, thread a strip over and under the previous strips to form the classic lattice style topping.

Top the pie with aluminum foil and bake it for 45 minutes.

Remove the foil and bake another 30 to 45 minutes until brown on the top and bubbly in the middle.

Allow to cool for at least an hour before serving. Serve with coconut cream.