Recipe: Apple & Coconut Pie

This one is simple and a real winner (particularly if you are using your home grown apples)!

Apple & Coconut Pie

Info
8 Serves
45 Mins Prep
75 Mins Cook

Ingredients

• 1/2 cup golden syrup
• 2 tbs brown sugar
• 50g butter, chopped
• 1kg Pink Lady or Jazz apples, peeled, cored, thinly sliced (or apples of your choice)
• 1/3 cup quick oats, plus extra to decorate
• 1/3 cup shredded coconut
• 1 lemon, zested
• plain flour, for dusting
• 2 sheets shortcrust pastry, thawed
• 1 free range egg, lightly beaten
• 1 tbs brown sugar coffee crystals
• thickened cream, to serve

Method:

1. 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.

2. 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.

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 with cream.

Tip:
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If the pie starts to brown too quickly while it’s baking in the oven, loosely cover it with a sheet of foil.