Apple, Pink Lemon & Coconut Pie with Coconut Crust

Apple, Pink Lemon & Coconut Pie With Coconut Crust
Print Recipe
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.
Apple, Pink Lemon & Coconut Pie With Coconut Crust
Print Recipe
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.
Ingredients
Filling:
Crust:
Servings:
Instructions
  1. Preheat the oven to 375°F, and have a 9-inch pie plate ready.
Filling:
  1. Peel, core, and slice the apples, and place them in a large bowl.
  2. Add the sugar, cinnamon and coconut, and stir to combine.
  3. Add the pink lemon zest, and squeeze in the juice a little at a time, tossing the apples so the juice is well blended.
  4. Set aside for now.
Pastry:
  1. Add the flour, salt, and coconut to a large bowl. Stir to blend.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon the filling into the pie plate and even it out over the whole pie.
  7. 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.
  8. 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.
  9. Remove from the oven and allow to cool for at least 20 minutes prior to cutting.
Recipe Notes

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

Share this Recipe
Powered byWP Ultimate Recipe
Related Posts

Leave a Comment