Apple Coconut Lime Pie

 

This is a delectable apple pie perfect for taking to a shared dinner party or potluck. It is best made with late season apples such as Fuji, Braeburn or Granny Smith's.

The recipe may look a little complicated but it is very simple to make. It just requires a little time to rest the pastry. The pastry case could be made ahead of time and chilled until needed. Or double the recipe for the pastry and freeze a base as a back-up. As pastry and coconut milk are high in fat this dish is best saved for a special occasion. 

Prep time: 30 minutes
Cook time: 30-40 minutes

Pastry:

  • 3 tablespoons unrefined sugar
  • 1 tablespoon of lime zest
  • 200 g flour
  • 100 g cold butter, diced
  • 1 free-range egg
  • iced water, if needed

 

Apple Filling:

  • 2 large apples, peeled and grated 
  • 1/3 cup sugar
  • 1 tablespoon of lime zest
  • 2 free-range egg
  • 200 ml coconut milk
 

Preheat oven 180°C. Grease a round pyrex pie dish. 

In a food processor blitz together the sugar and lime zest to combine. Add the flour and pulse briefly. Add the butter and blend until a crumb texture is achieved. While pulsing the engine, add the egg and enough water to bring together the mixture. Tip straight into the pie dish and press evenly into the base. Chill in fridge for 30 minutes to rest the pastry.

Make the filling: Drain the grated apples through a sieve to remove any excess juice (a little is OK but too much and the filling will be soggy). In the food processor (there is no need to wash it from the pastry) combine the apples, sugar and zest then add the eggs and coconut cream. Blend until creamy.

Remove the chilled base and pour the filling into the pastry. Bake for 30-40 minutes until the filling is set and the pastry is golden. Serve warm or cold with yogurt.