We know: Grandma’s apple pie recipe is always a crowd pleaser. But, if you’re brave enough to update the classics, you’re in for a big reward. We went to Hawaii to ask our chef friend Angela Zink to share her take on apple pie, and the result is even better than we could have imagined, made with macadamia nuts and super-healthy coconut oil. Try this recipe out for a perfect fall weekend treat.
What You Need (Serves 8):
For the Macadamia nut Pie Crust
♦ 2 1/2 cups all-purpose flour
♦ 2 tablespoons sugar
♦ 1 teaspoon sea salt
♦ 2 tablespoons minced unsalted macadamia nuts
♦ 4 oz coconut oil
♦ 4 oz unsalted butter, cut into chunks
♦ 1/2 cup ice water
For the Apple Filling
♦ 3 1/2 pounds granny smith apples, cored, peeled and thinly sliced
♦ 3 tablespoons fresh lemon juice
♦ 1/4 cup flour
♦ 1/3 cup granulated sugar
♦ 1/4 teaspoon salt
♦ 1 1/4 teaspoon ground cinnamon
♦ 1/4 teaspoon ground nutmeg
♦ 2 tablespoons butter, cut into thin slivers
Combine the flour, sugar and macadamia nuts in a food processor. Add coconut oil and butter, then pulse until mixture is mostly coarse, but with a few pea-size lumps. Add the water 2 tablespoons at a time, pulsing after each addition, until dough starts to meld together. Empty onto a flat surface and push dough together into two compact balls. Wrap in plastic and chill until ready to use.
Preheat the oven to 425F. Take out one of the doughs and roll into a circle between two sheets of parchment paper about 1/4 inch thick. Roll dough back up onto the rolling pin and transfer to a 9 1/2 inch deep pie dish. Press down gently on the sides and center. Pop back into the fridge to keep chilled while you prepare the filling.
In a large bowl, toss in the apples and the lemon juice. Mix the flour, sugar, salt and spices together in a separate bowl, and then add to the apples and toss to coat. Spoon apple mixture into pie crust, pressing apples down as tightly as you can. Scatter the slivers of butter over the apples.
For the top crust, roll the second ball out into a circle and place over the top of the pie dish, pinching ends and cutting vents as usual, or roll out and cut into strips to make a lattice.
Bake the pie on the middle rack (you put a baking sheet on rack below to catch drips) for 20 minutes at 425F, then reduce heat to 350F and continue baking for 35 to 40 minutes until the crust is golden. If your crust is browning too quickly, place a sheet of foil loosely over the top. Let the pie cool before serving, then cut a slice and top with Hawaiian vanilla bean ice cream. Heaven.
To have Angela cook for you on your next vacation, contact your concierge.
Where to stay in Hawaii