Apple Pie with a Coconut Oil Crust + Tropical Traditions Give-Away!!

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Recently Tropical Traditions offered to let me try out some of their Gold Label Virgin Coconut Oil.  I’d never used it before but had heard that its incredibly good for you.  Dr. Oz says so too.  :)

Here’s a video about Tropical Traditions Gold Label Virgin Coconut Oil.

I’ve tried a few things with coconut oil and not all were a baking success.  As you’ve read, I tried making an entirely coconut oil pie crust and a lemon blueberry bread (both were fails).  I do quite like to use it when making anything with meat and also throwing some in with the rice when I make it in the microwave.  To me it doesn’t add a coconut taste to anything I’ve made.  Which makes it perfect!  How to Use Coconut Oil: There are hundreds of uses!

I did email Tropical Traditions because I was having issues using the Coconut Oil to bake with and they recommended using half coconut oil and half butter.  Upon learning this, I knew exactly what to bake…my favorite apple pie.  So here’s the recipe and the pics:

Coconut Oil Double Pie Crust Recipe

2 cups all purpose flour
1/3 cup coconut oil
1/3 cup unsalted butter, cubed and chilled
1/2 teaspoon salt
5-7 tablespoons ice water

You can make the crust in two different ways, you can use the food processor or you can use a pastry cutter.  I prefer using a pastry cutter because I’ve always used one.  If pressed for time, I’d break down and use the food processor.

(Pastry Cutter) 1. In a large bowl, combine flour and salt.  Then add coconut oil and butter, work them into the flour using the pastry cutter until mixture resembles coarse meal. 
2. Add 5 tablespoons ice water and work into flour mixture.  Continue to add water till dough comes together but don’t add enough to become sticky.
3.  Separate dough into 2 even pieces.  Using hands work one piece into a thick round.  Roll out with rolling pin, large enough to fit a 9-inch pie pan.  Do the same with second piece of dough.

(Food Processor) 1. In food processor bowl, combine all ingredients except water.  Pulse several times till mixture resembles coarse meal.  2.  Add 5 tablespoons ice water and pulse till dough comes together.  Adding more water as needed.  3.  Separate dough into 2 even pieces.  Using hands work one piece into a thick round.  Roll out with rolling pin, large enough to fit a 9-inch pie pan.  Do the same with second piece of dough.

Blue Ribbon Apple Pie (adapted from The American’s Test Kitchen Family Baking Book)

5 lbs your favorite type of apple (I prefer tart: rome, mcintosh, granny smith, jonathon) peeled, cored, and sliced 1/4″ thick
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon grated fresh lemon zest (if I have it I use it, if I don’t it still comes out great)
dash of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh lemon juice (I use bottled if I don’t have a lemon)

1. Toss the apples, sugars, zest, salt, cinnamon and nutmeg together in a large bowl.  Transfer to a large Dutch oven or a large cooking pot, cover and cook over medium heat, stirring frequently, until apples are fork tender but still hold their shape, 10-20 minutes.  Transfer apples and their juice to a rimmed baking sheet and let cool to room temperature, about 30 minutes.

2. Adjust oven rack to lowest position, place foil-lined rimmed baking sheet on the rack, and heat the oven to 425 degrees.  Drain the cooled apples thoroughly through a colander, reserving 1/4 cup of the juice.  Stir the lemon juice into the reserved 1/4 cup of apple juice.

3.  Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.  Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie.  Trim, fold, and crimp the edges, and cut 4 vent holes in the top.

4. Place the pie on the heated baking sheet and bake until the crust is golden, about 25 minutes.  Reduce heat to 375 degrees, rotate baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 25-30 minutes longer.  Let the pie cool on a wire rack until the filling has set, about 2 hours; serve slightly warm or at room temperature.

My recipe differs in that I use apples that I like instead of a mix of tart and sweet.  I’ve also increased and added spices.  This tastes more like a classic apple pie to me.  And yeah, it is important to cook the apples before hand.  If you don’t, they’ll shrink and you’ll be left with a lot of empty space at the top and your crust will collapse when you cut it.

Tropical Traditions Virgin Coconut Oil

On to the giveaway, Tropical Traditions has graciously offered to send a quart of Coconut Oil to one lucky reader.  You can enter below using the rafflecopter entry form.  Contest will run from May 4th – May 15th.  Open to residents of the US and Canada.  Also you if you’re a new customer and place an order with this link you can get a free coconut oil cookbook.  Tropical Traditions Weekly Sales

a Rafflecopter giveaway<a href=””>You need javascript enabled to see this giveaway</a>.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.  If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

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