How To make Apple Coconut Pie
3 1/2 c Apples, tart; thinly sliced
3/4 c Sugar
2 tb Flour, all-purpose
1/2 ts Salt
3 1/2 oz Coconut, flaked
1 ts Vanilla extract
2 tb Margarine
1 c Margarine; softened
6 oz Cream cheese; softened
2 c Flour, all-purpose
ds Salt Line a 10" piepan with half the pastry rolled 1/8" thick. Arrange apples in unbakes pie shell. Combine sugar, flour, and salt; sprinkle over apples, mixing well. Cover with coconut, sprinkle vanilla over top, and dot with margarine. Roll out remaining pastry, and place over filling; seal and flute edges. Cut slits in top to allow steam to escape. Bake at 400 degrees for 10 minutes; reduce heat to 300 degrees and bake an additional 35 to 40 minutes. Cream Cheese Pastry: Combine margarine and cream cheese; mix well. Cut in flour and salt iwht pastry blender. Shape dough into a ball; SOURCE: Southern Living Magazine, March 1974.
How To make Apple Coconut Pie's Videos
Hot Apple Pie | With Coconut Sugar
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Method & Ingredients :
Crust-
4 Cups Almond-meal
4 Tbs Coconut Flour
3.5 Cups Tapioca Flour
1 Tsp Salt
4 Tbs COCONUT SUGAR
1 Cup Coconut Oil, Butter or Ghee
2 Large Eggs
PROCESS ALL INGREDIENTS ADDING EGGS LAST. CHILL IN THE FRIDGE FOR 10 MINUTES. FLATTEN ONTO BAKING DISH AND SET ASIDE.
Filling-
1.3 Kilos Apples - Peeled, Cored and Cut into thin slices
1/4 Tsp Salt
1/4 Tsp Nutmeg
1.5 Tsp Cinnamon
A little grated Ginger or Ginger Powder
2 Tbs Lemon Juice
1/2 Cup COCONUT SUGAR
2 Tbs Raw Unprocessed Honey
1 Tsp Vanilla
1.5 Tbs Tapioca Flour or Arrowroot Flour
2 Tbs Coconut Oil, Butter or Ghee
FILLING: Add Sliced Apples into a large mixing bowl. Add all ingredients and mix well. Place apples over the Crust, layering them to the top.
Bake at 180 degrees Celsius for 25 minutes and then at 150 deg. Celsius for another 25 minutes.
Eat hot with some Ice Cream!
Martha Stewart's Coconut Cream Pie | Martha Bakes Recipes
This coconut cream pie is filled with a wonderful custard made from coconut and coconut milk and topped with homemade whipped cream and toasted coconut flakes. Once you master making pate brisée you'll feel more comfortable making homemade pies, like this one, at home.
#Pie #CoconutCreamPie #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:30 Pie Crust
02:48 Blind Bake the Pie Crust
04:46 Custard Filling
08:26 Top with Whipped Cream
Recipe for Coconut Cream Pie:
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Martha Stewart's Coconut Cream Pie | Martha Bakes Recipes
Apple Coconut Pie
The most delicious twist on traditional apple pie! The pie is topped with a decadent coconut crumble that is sweet and has salty bits. It's a special pie created with so much love. The love shows in the flavors, from the homemade pie crust to the caramel-ey apple filling. Yes...this one is a keeper!
RECIPE:
Buko Pie ????????| Coconut Pie #recipe #baking
Buko Pie
✔️Dough
2 cups all purpose flour [270 grams{
2 tsp sugar [8 grams]
1/4 tsp salt [1.5 gram]
1/2 cup cold butter [115 grams]
7 tbsp vold water [105 ml]
*1 extra egg for eggwash
✔️Filling
1/2 cup sugar [100 grams]
1/2 cup milk powder [60 grams]
1 cup cornstarch [125 grams]
1/4 tsp salt [1.5 gram]
2 & 1/2 cups fresh coconut juice [600 ml]
500 grams fresh coconut meat [2 to 3 pcs coconut fruit)
•Baking pan size: 9.5 x 1.5 inches
•Bake @190°C or 375°F for 45 to 55 mins. or until golden brown top.
❗️Baking time may vary on the type of oven.
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Beth's Coconut Cream Pie Recipe
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BETH’S COCONUT CREAM PIE RECIPE
Serves 8
*Print Recipe on Blog*
INGREDIENTS:
Crust:
9 graham crackers (1 ½ cup/225g) or digestive biscuits
½ cup (75g) raw macadamia nuts
1 tbsp (13g) sugar
½ cup (50g) sweetened coconut
pinch of salt
5 tbsp (75ml) melted butter
Coconut Filling:
1 cup (240ml) of milk
1 cup (240ml) of full-fat coconut milk (not lite coconut milk)
1 vanilla bean, scraped of its seeds
¼ cup (50g) of sugar
4 egg yolks
Pinch of salt
1/3 cup (40g) cornstarch
2 tbsp (30g) butter
Whipped Cream:
2 cups (475ml) heavy cream
2 tbsp (13g) powdered sugar
1 tsp (5ml) vanilla extract
To Garnish:
¼ cup (25g) unsweetened coconut flakes
METHOD:
Preheat oven to 375F (109C).
Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside.
In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms.
Pour out crumbs into pie plate. Shake pan to level crumbs. Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom.
Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool.
To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly.
In a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined.
Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter.
Immediately pour pastry cream into cooled pie crust. Allow to cool completely.
Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip.
Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed)
One the pastry cream is completely cooled, pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center. Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice).
Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve!
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Apple and coconut pie: a moist cake to try right now!
Absolutely delicious with a few ingredients! INGREDIENTS
For cake:
315g (2 1/2 cups) cake flour
300g (1 1/2 cup) Sugar
115ml (1/2 cup) Oil
250ml (1 cup) Milk
3 Eggs
15g (1 tbsp) Vanilla sugar
4g (1 tsp) Baking powder
A pinch of salt
6 Apples
25g (2 tbsp) Sugar
8g (1 tbsp) Cinnamon
100g (4/5 cup) Walnuts
For cream:
50g (1/3 cup) Vanilla pudding
8g (1 tbsp) cake flour
1 Egg yolk
700ml (3 cups) Milk
50g (1/2 cup) Coconut
METHOD
Prepare apples, peel them and put them in water. In a small bowl mix sugar with cinnamon. and then add it to walnuts.
For the cake: In a bowl add eggs and sugar. Whisk it and add milk, oil, and vanilla sugar. Mix it well and then add flour, baking powder and a pinch of salt.
In a pan put the apples. Pour the cake mixture around them. Fill the apples with walnuts and the rest of them put around the apples. Bake it at 175C for 45 min.
For the cream: In a pot pour milk and add vanilla pudding. Whisk it and add flour. Whisk and add egg yolk. Mix well and cook until it thickens. Pour the cream onto the cake and between apples. Sprinkle with coconut and let it cool. Serve.
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