Apple & Coconut Pie
Preparation time is 45minutes
Cook time is 1hours 15minutes
Total time is 2hours
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
- 1tablespoons brown sugar coffee crystals
- plain flour (for dusting)
- thickened cream (to serve)
- 50grams butter (chopped)
- 1kilograms Pink Lady or Jazz apples (thinly sliced)
- 1/3 cup shredded coconut
- 1 lemon (zested)
- 1/2 cup golden syrup
- 1/3 cup quick oats (plus extra to decorate)
- 1 free range egg (lightly beaten)
- 2tablespoons brown sugar
- 2 sheets shortcrust pastry (thawed)
Method
Step 1 of 3
Place syrup, sugar and butter in a large saucepan and cook over medium heat for 3 minutes or until sugar has dissolved. Add apple and cook for 10 minutes or until just softened. Remove from heat. Stir through oats, coconut and zest. Cool.
Step 2 of 3
Meanwhile, grease a 25 x 4cm pie dish. Dust a clean work surface with flour. Roll out 1 pastry sheet to a 35cm square and use to line base of pie dish, leaving a 5mm overhang. Fill with cooled apple mixture. Top with remaining pastry sheet, pinching edges of sheets together to seal. Using a small round cookie cutter, cut a hole in centre of pie. Refrigerate for 20 minutes or until firm.
Step 3 of 3
Meanwhile, preheat oven to 190°C. Brush pie with egg, then scatter over sugar crystals and extra oats. Bake for 1 hour or until pie is golden and bubbling through centre. Remove from oven and stand for 15 minutes. Cut into slices and serve warm.
Categories
- Desserts
- Pescatarian
- North American
- Seafood free
- Apple
- Tree nut free
- Apple pie & tart
- Sesame free
- Apr 2020
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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