This first week of September really feels like fall! And that means fall flavors, like apple pie, cinnamon, pumpkin, and other warm spices. On Friday, a particularly cool morning, I decided that it was the perfect weather for baking an apple pie.
After buying a huge jar of coconut oil, I wanted to experiment with using it to make pie crust. It was a success, and the crust turned out perfectly flaky with a slight, nutty hint of coconut that I thought perfectly complemented the warm spices of the apple filling.
You will need:
Crust
1/2 cup coconut oil (heat until liquidy)
2 1/4 cup flour
1/2 tsp salt
3 Tbsp sugar
1/3 cup ice-cold water
In a mixing bowl, combine the coconut oil, flour, salt, and sugar until it looks clumpy, like wet sand. Add the ice water one tablespoon at a time, until the mixture comes together in a cohesive dough. Do not over-knead. Place in the refrigerator while you prepare the filling
Filling
3 large or 4 medium apples (I used Honey Crisp)
1 tsp cinnamon (or just 2 tsp apple pie spice, instead of the next 2 ingredients)
1/4 tsp nutmeg
1/4 tsp allspice
1/3 cup brown sugar (I used turbinado)
3 Tbsp flour
1 tsp vanilla extract
Thinly slice the apples. In a mixing bowl, toss the sliced apples with the rest of the ingredients, making sure to evenly coat them.
Assemble the pie
Preheat the oven to 425 degrees F.
Divide the chilled pie crust dough into two equal pieces. On a floured surface, evenly roll out one piece until slightly larger than your pie plate. I like to do this on a sheet of aluminum foil so I can easily lift it up and flip it onto my pie plate.
Carefully place the crust on the bottom of your pan. Pour the apple pie filling into the crust, making sure that they are placed in an even layer.
Roll out the other piece of dough into a circle slightly larger than your pan. Place the top crust over the filling. Trim the edges, and pinch with your thumb and index finger of one hand, and press down with the thumb of your other hand to flute the crust. Alternatively, you can use a fork to seal the crust by pressing down using the tines.
With a knife, make slits on the top crust to vent the steam. Optional: Brush the top crust with a little water, and sprinkle with cinnamon sugar (1 Tbsp sugar + dash of cinnamon).
Place in the preheated oven for 10 minutes, and then reduce the temperature to 370 F and bake for 25 more minutes, or until the crust is golden.
Enjoy your apple pie on a beautiful fall day, preferably with some vanilla ice cream ;)
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