This is the ideal time of year to take advantage of apples now that they are in season with more varieties and better prices to make more apple recipes. This apple coconut pie is one great and unique way to enjoy them from a classic apple pie with a delicious inner chewy coconut topping to further enhance the sweetened spiced apple mixture before adding the flaky top crust. In this post, I will share how to make this fantastic apple coconut pie and some timesaving tips and tricks for the best apple pie ever.
Why You Want to Bake This Apple Pie
- It is a scrumptious pie. It is filled with apple goodness from a mix of brown and white sugars, cinnamon and allspice, but offers an extra layer of delicious flavor as well as crunch from the satisfying coconut topping. This topping adds a new element and is slightly thickened from the milk, egg and sugar to blend with the coconut.
- It is an easy pie to make, especially if you use my oil pie crust recipe. Although you can use your own favorite shortening pie crust, this is the only one that you’ll see here. It is foolproof that even an inexperienced pie baker will master it with a tender, flaky crust. In fact, I recommend using olive oil or canola oil, which I also use for the best crust you’ll ever taste. The olive oil, however, does make a flakier crust and is healthier than shortening or lard with all their bad cholesterol.
- This recipe makes a big 10-inch pie, which is great for treating the family and friends too.
- It also is the perfect Fall dessert. Baking this apple pie will fill your home with the ideal scents of the season as that cinnamon, allspice and apple scent circulate through your home.
- You can use any variety of apple and not just Granny Smith. I used gala and it was wonderful.
Some Helpful Tips for Baking This Pie Recipe
After you peel and chop the apples, I wash and pat them dry. I like to precook them for about five minutes in the microwave first before directly adding to the pie shell. This will reduce baking time and prevent the crust from overly browning.
Once the apples are softened a bit from microwaving, I drain off the juice with a slotted spoon. Then I add the flour with the sugars and spices. The flour helps thicken up more of the juice as those apples bake to make it less runny.
Place some flour down before you put the dough that you are about to roll out on a sheet of wax paper for the top crust. A trick that I use is gently flip and peel the back of the wax paper that has the rolled dough over the filling. This technique will keep the dough intact.
I hope you enjoyed this apple coconut pie recipe and will give it a try soon. Please let me know how it turned out for you in the comments below, or share your own variations and tips. Please share it with your family and friends as well. I would love to hear from you!
Apple Coconut Pie
For the Apple Filling:
6 cups of peeled, chopped apples
1/3 cup of sugar
1/4 cup of firmly packed brown sugar (light or dark)
3 tablespoons of flour
½ teaspoons of cinnamon
1/4 teaspoon of allspice
For the Inner Coconut Topping:
1 large egg
1/3 cup of sugar
1/4 cup of milk
1/8 teaspoon of salt
1 ½ cups of grated coconut flakes
For the Double Oil Pie Crust:
3 cups of flour
1/4 teaspoon of salt
1 cup of olive oil
½ cups of milk
Prepare the pie crust first.
To Prepare the Oil Pie Crust:
Mix all the ingredients in your bowl until they form a greasy ball.
Divide the ball into two for the top and bottom crust.
Grease a 9 or 10-inch pie pan.
Roll out the first ball on a sheet of wax paper. You can press it into your pan or save it for your top crust. I pat the first ball into the pan, pour my filling, then roll the remaining top crust on the wax paper so it has a nicer appearance. If it sticks to the paper, then sprinkle a little flour to make rolling easier. Don’t worry if your dough ball feels greasy because it is normal.
Once you have the crust in the shell, you can fill it with your favorite filling and bake as usual.
Peel and chop the apples into small pieces before transferring to a microwave dish. Cook the apples for about five minutes, then drain off the excess juice.
Now add the sugars, cinnamon, flour, cinnamon, and allspice to the precooked apples. Mix those ingredients well.
Spread the apple mixture over the unbaked pie shell. Do not prick the bottom of this crust.
Now prepare the coconut topping.
To Make the Coconut Topping:
Beat the egg until light and fluffy before stirring in the sugar, milk, salt and coconut flakes.
Spread the coconut topping over the apple mixture.
Roll the top crust out on a sheet of wax and place it over the filling. Prick the top crust to let the steam out.
Bake in a 375-degree oven for about 30 minutes.
Test for doneness with a cake tester or slender knife to see if the apples are tender.
Allow to cool before cutting.
ENJOY!
You also may want to try Dutch apple pie, never fail apple pie, apple sour cream pie with raisins and spices, and my apple custard pie with lots more that you can find through my search box.
This apple coconut pie is one great and unique way to enjoy them from a classic apple pie with a delicious inner chewy coconut topping to further enhance the sweetened spiced apple mixture before adding the flaky top crust.
Course:
Dessert
Cuisine:
American
Keyword:
apple coconut pie, apple pie with coconut topping, best apple pie recipe, easy oil pie crust, how to make apple coconut pie
:
- For the Apple Filling:
-
6
cups
of peeled
chopped apples -
1/3
cup
of sugar -
1/4
cup
of firmly packed brown sugar
light or dark -
3
tablespoons
of flour -
½
teaspoons
of cinnamon -
1/4
teaspoon
of allspice - For the Inner Coconut Topping:
-
1
large egg -
1/3
cup
of sugar -
1/4
cup
of milk -
1/8
teaspoon
of salt -
1 ½
cups
of grated coconut flakes - For the Double Oil Pie Crust:
-
3
cups
of flour -
1/4
teaspoon
of salt -
1
cup
of olive oil -
½
cups
of milk
-
Prepare the pie crust first.
-
To Prepare the Oil Pie Crust:
Mix all the ingredients in your bowl until they form a greasy ball.
Divide the ball into two for the top and bottom crust.
Grease a 9 or 10-inch pie pan.
Roll out the first ball on a sheet of wax paper. You can press it into your pan or save it for your top crust. I pat the first ball into the pan, pour my filling, then roll the remaining top crust on the wax paper so it has a nicer appearance. If it sticks to the paper, then sprinkle a little flour to make rolling easier. Don’t worry if your dough ball feels greasy because it is normal.
Once you have the crust in the shell, you can fill it with your favorite filling and bake as usual.
-
Peel and chop the apples into small pieces before transferring to a microwave dish. Cook the apples for about five minutes, then drain off the excess juice.
-
Now add the sugars, cinnamon, flour, cinnamon, and allspice to the precooked apples. Mix those ingredients well.
-
Spread the apple mixture over the unbaked pie shell. Do not prick the bottom of this crust.
-
Now prepare the coconut topping.
-
To Make the Coconut Topping:
Beat the egg until light and fluffy before stirring in the sugar, milk, salt and coconut flakes.
Spread the coconut topping over the apple mixture.
-
Roll the top crust out on a sheet of wax and place it over the filling. Prick the top crust to let the steam out.
-
Bake in a 375-degree oven for about 30 minutes
-
Test for doneness with a cake tester or slender knife to see if the apples are tender.
-
Allow to cool before cutting.
Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!
