Coconut Crunch Apple Pie
Submitted by parkey
Apple pie with a coconut walnut crunch topping that bakes up golden and crispy. Cinnamon-spiced apples nestled in a flaky crust with a buttery streusel loaded with shredded coconut and chopped walnuts.
YIELD
1 PiePREP
15 minCOOK
45 minREADY
60 minThis is what happens when classic apple pie meets a coconut crumble, and honestly, they should have gotten together a long time ago.
Sliced apples tossed with cinnamon and sugar fill a coconut-lined crust, then get blanketed with a brown sugar streusel packed with shredded coconut and chopped walnuts. As it bakes, that topping turns into a crunchy, buttery, golden lid that shatters when you dig your fork in.
No lattice top to fuss over. No egg wash. Just pile on the crumble and let the oven handle the rest.
Pro Tips
- Use tart apples like Granny Smith for the best balance against the sweet coconut topping.
- Sprinkle coconut on the bottom crust before adding the filling. It absorbs moisture and helps prevent a soggy bottom.
- Let the pie cool at least 30 minutes before cutting. The filling thickens as it rests and your slices will hold together much better.
Ingredients
Directions
Mix filling ingredients and turn into uncooked 9” crust that has been sprinkled with coconut.
Mix flour, brown sugar and cinnamon. Mix in butter, then coconut and walnuts.
Sprinkle evenly over pie. Bake pie at 400℉ (200℃) for 40 to 45 minutes Allow to cool before cutting.
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