Apple, Pink Lemon & Coconut Pie with Coconut Crust

Apple, Pink Lemon & Coconut Pie With Coconut Crust

Here's a flavorful variation on the classic apple pie. The subtle taste and chewy texture of the coconut add an interesting touch to the crust, and contrast with the tart-sweet taste of apples and pink lemon. Pink lemon — or pink variegated lemon — lends its unique fragrance and a touch of blush pink to the mix, but if you can't get them, a regular Eureka lemon will do in a pinch.
Course Dessert

Ingredients
  

Filling:

  • 6 apples
  • 1 tablespoon sugar
  • 2 tablespoons cinnamon
  • 1/4 cup unsweetened coconut shredded
  • 1 pink lemon zest & juice

Crust:

  • 6 tablespoons unsalted butter cold
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened coconut shredded
  • 1/4 cup cold water

Instructions
 

  • Preheat the oven to 375°F, and have a 9-inch pie plate ready.

Filling:

  • Peel, core, and slice the apples, and place them in a large bowl.
  • Add the sugar, cinnamon and coconut, and stir to combine.
  • Add the pink lemon zest, and squeeze in the juice a little at a time, tossing the apples so the juice is well blended.
  • Set aside for now.

Pastry:

  • Add the flour, salt, and coconut to a large bowl. Stir to blend.
  • Cut the butter into cubes, and add to the mixture. You can continue to cut in the butter with knives, or a fork, or even your fingers. What you should end up with is a moist, mealy dough, with small clumps about the size of peas or slightly less.
  • Add the cold water about a tablespoon at a time. You’ll know you have enough when the dough is moist and hangs together so you can roll it into a ball.
  • Gather the dough together and knead for a couple of minutes. Then roll together and cut in half. Make each half into a round. At this point, you can refrigerate the dough for about 30 minutes. Colder means easier to handle.
  • Flour a flat surface, and roll half the dough. Cover the bottom of a 9-inch pie plate, and leave a little hanging over the edge.
  • Spoon the filling into the pie plate and even it out over the whole pie.
  • Roll the second ball of dough, and cover the top of the pie. Pinch around the edges to seal, and cut two vent holes in the top.
  • Tent strips of aluminum foil around the edges to prevent over-browning, and place in the oven on a middle rack. Bake for 35 to 45 minutes, until the filling is hot and bubbling.
  • Remove from the oven and allow to cool for at least 20 minutes prior to cutting.

Notes

Note: Choose crisp apples like Cortland, Honeycrisp, Northern Spy or Mutsu.
Keyword Pink Lemons
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