Apple Coconut Pie
This pie is inspired by an apple pie I had in one of my favorite restaurants in Costa Rica called, “Picnic”. This place is absolutely spectacular. It is casual and simple but they just do things right! Their menu is always changing and they add the most fun twists on everyday salads, sandwiches and desserts. If you’re ever in San Jose, Costa Rica, make sure you give PICNIC a try!
This apple coconut pie is such a fun twist to the traditional apple pie. The crust is buttery and flaky and the apple coconut filling is rich and sweet. The sweetness is not overwhelming as the granny smith apples add the perfect tartness. The pie is topped with the most delicious coconut crumble that has bits of salt and crunchy coconut. This pie is truly a special one!
The crust can be store bought or homemade. I make my own as I find it therapeutic to make, plus I always use the extra dough for something fun like empanadas! Here is my recipe on how to make this pie crust two ways.
Here are detailed instructions on how I made this Apple Coconut Pie:
Let’s start with the apple coconut filling for this pie.
Peel, core and thinly slice the apples. It’s a labor of love and definitely a bit time consuming but it’s worth it. I tried making this pie with thicker apples and it simply was not even close to the way the thin apple slices melt into the filling.
Tip! Peeled apples tend to turn brown quickly. If you’re working slowly, have a large bowl of cold water next to the cutting board where you are slicing the apples and throw them in the water as you go. The water will prevent them from turning brown.
Once the apples are all peeled, cored and sliced, set them aside to work on the rest of the filling.
In a bowl, mix the brown sugar, flour and cinnamon. Combine well and set aside.
In a large pan, melt 1/2 stick of butter and sauté the apples for 5-7 minutes until they are softer and have been sweating but they still have a bit of a bite.
Turn off the heat and stir in the brown sugar mixture. Combine well and coat all the apples in the brown sugar mixture. Set aside to let cool for a bit. At least 15 minutes.
In a medium size bowl, whisk the eggs, 1 cup sugar, 1 cup of the shredded coconut and 1 tablespoon of flour. Combine well and set aside.
Let’s work on the crumble topping, one of the highlights of this dish!
In a bowl, combine 1 cup of flour, 3/4 cup of the shredded coconut, 1/2 cup sugar, 1/2 stick of cold cubed butter and a large pinch or two of the kosher salt.
Using your hands and fingers, start incorporating the butter into the dry ingredients. Work the mixture well so that the clumps get smaller and smaller until the entire mixture resembles large crumbs. Set aside.
All the elements to this pie are done now, it’s time to put this baby together!
Roll out the pie dough until it is 1/4 inch thin and it is larger than your pie dish.
Spray the bottom of your pie dish with nonstick spray and roll out the dough on to the dish. Pat the sides and the bottom so that the dough takes on the shape of the pie dish.
Once the dough is evenly spread and molded, trim the overhanging edges and leave 2 inches of overhang.
Pour 3/4 of the coconut filling into the bottom of the pie dough. Spread evenly throughout the entire surface of the pie.
Combine the remaining 1/4 of the coconut filling mixture into the cooled apples.
Tip! It’s important that the apples are not pipping hot because if they were, they can scramble the eggs in the coconut filling.
Pour the cooked apple filling on top of the coconut filling and spread evenly.
Pour the coconut crumble on top of the apples.
Pat the crumble down so that it is evenly spread. Leave about 1 inch around the sides of the dish without crumble.
Fold the overhanging pie dough over the pie and crimp the edges very loosely, it doesn’t need to look perfect, it’s more of a folded crimp look, very rustic. The pie dough will barely cover the part of the apple filling that does not have the crumble on top.
Place the pie on top of a baking sheet to help catch any dripping from spilling on the oven.
Bake the pie in a 350° oven for one hour and 15 minutes until the crust is golden and crunchy, and the top of the crumble is golden and the filling is bubbling up on the sides.
The pie will be beautifully golden and puffed up with the filling oozing out a bit over the crust.
Let the apple coconut pie cool for at least 15 minutes before serving. I let mine cool for way longer but if you want to serve hot, wait at least 15 minutes before cutting into it.
Tip! Waiting for the pie to cool longer allows the slices to come out clean.
Apple Coconut Pie
Equipment
- Pie dish
- Medium size sauté pan
- vegetable peeler
- Apple corer
Ingredients
For the Apple Filling:
- 8 granny smith apples
- 1/2 cup flour
- 1 cup packed dark brown sugar
- 1/2 tablespoon cinnamon
- 1/2 tablespoon vanilla
- 1/2 stick of unsalted butter
For the coconut filling:
- 1 cup unsweetened shredded coconut
- 1/2 cup sugar
- 2 extra large eggs
- 1 tablespoon flour
For the Crumble:
- 3/4 cup flour
- 1/2 cup unsweetened shredded cocount
- 3/4 stick of unsalted butter
- 1/3 cup sugar
- large pinch of kosher salt
Instructions
For the Apple Filling:
- Peel, core, and thinly slice all the apples.
- Set aside in a large bowl.
- 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.
- Set aside.
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.