Apple, Pink Lemon & Coconut Pie with Coconut Crust

• 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.