In a small bowl, mix the brown sugar, flour, and cinnamon. Combine well.
In a large pan, melt the butter and cook the apples for 5-7 minutes until they are starting to soften and sweat, but they still have a bite.
Turn off the heat and add the vanilla followed by the brown sugar mixture.
Set aside in a large bowl to cool for at least 10-15 minutes.
For the coconut filling:
Combine the eggs, unsweetened coconut, sugar and the tablespoon of flour. Mix well.
For the coconut crumble:
In a medium size bowl, add the flour, butter, sugar and coconut.
Using your fingers, start mixing the butter into the dry ingredients. Crumble and incorporate the butter until the entrie mixture resembles large crumbs.
To assemble the pie:
Roll out the pie dough, whether homemade or store bought.
Lay the dough over the pie dish and mold over to fit the pie dish on the sides and the bottom of the dish.
Cut the excess dough hanging over so that there is only 2 inches of overhang on the pie dish.
Pour 3/4 of the coconut filling on to the pie dough. Spread evenly.
Add the remaining coconut filling into the apple mixture. Mix well.
Pour the apple filling into the pie over the coconut filling.
Sprinkle the coconut crumble and pat to pack over the apple filling. Leave the circumference without any crumble, focus on the middle of the pie.
Fold over the dough edges so that it somewhat covers the exposed circumference of the apple filling. Crimp the dough as you wish. The overall look of the pie is very homemade and simple so no need to make the crimping fancy.