Imagine a dessert that captures the essence of a sun-drenched tropical vacation in every single bite. This Pineapple and Peach Pie with a Coconut Oil Crust is not just a pie—it's a culinary journey that combines the sweet, tangy flavors of fresh pineapple and ripe peaches, nestled in a uniquely crisp coconut oil crust that will make your dessert dreams come true. Whether you're looking to impress guests or treat yourself to a slice of paradise, this recipe promises to be a game-changer in your baking repertoire.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Tropical
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil, solid
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons cold water
- 2 cups fresh pineapple, diced
- 2 cups fresh peaches, sliced
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare the coconut oil crust by combining flour, salt, and sugar in a large mixing bowl. Cut the solid coconut oil into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together and forms a cohesive ball. Be careful not to overmix.
- Divide the dough into two portions, one slightly larger than the other. Wrap each in plastic wrap and refrigerate for 30 minutes to allow the coconut oil to firm up.
- Preheat the oven to 375°F (190°C). Prepare the fruit filling by combining diced pineapple and sliced peaches in a large bowl.
- Add 1/2 cup sugar, cornstarch, and vanilla extract to the fruit. Gently toss until the fruit is evenly coated and the sugar begins to draw out the fruit's juices.
- Remove the larger portion of dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the bottom and sides.
- Pour the prepared fruit filling into the pie crust, spreading it evenly.
- Roll out the second portion of dough and create a lattice top or full cover for the pie, crimping the edges to seal.
- If using a full cover, cut a few small slits to allow steam to escape. Optionally, brush the top crust with a beaten egg for a golden finish.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before serving to allow the filling to set.
Tips
- Coconut Oil Crust Secrets: Ensure your coconut oil is cold and solid for the flakiest crust. If it's too warm, briefly chill it in the refrigerator.
- Fruit Freshness Matters: Use ripe but firm pineapple and peaches for the best texture and flavor. Overripe fruits can make your filling too mushy.
- Cornstarch Tip: The cornstarch helps thicken the fruit juices, preventing a soggy bottom crust. Mix it thoroughly with sugar before adding to the fruit.
- Crust Rolling Technique: Use parchment paper or a silicone mat when rolling out your dough to prevent sticking and make transfer easier.
- Lattice Top Alternative: If a full lattice seems intimidating, you can simply cut decorative shapes or create a rustic top crust with some artistic slits.
- Cooling is Crucial: Let the pie cool completely before slicing to allow the filling to set properly, ensuring clean, beautiful slices.
- Serving Suggestion: A scoop of vanilla ice cream or a dollop of whipped cream can elevate this tropical pie to the next level of deliciousness!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 13g
Cholesterol: 0mg
