Gary’s Pecan and Coconut Pie Crust with Four Fillings
Photos by Ian McCausland
In the fall 2016 issue of The Cellar Door (Women & Wine), we featured an easy pecan and coconut pie crust with two fillings, pumpkin and three berry. This pie crust is easy to make ahead and freeze, and here are two additional fillings that you can whip up in minutes to take to a holiday meal.
GARY’S PECAN COCONUT PIE CRUST WITH FOUR FILLINGS
Pecan-Coconut Pie Crust:
1 cup pecans, whole or pieces
½ cup coconut, shredded unsweetened
1 ½ tsp cinnamon, ground
½ tsp baking soda
1 pinch sea salt
2 tbsp coconut oil, melted and cool
1 tbsp maple syrup
1 tbsp warm water
½ tsp vanilla extract
Combine dry ingredients in a food processor and pulse 20–30 seconds to create a coarse meal—do not let it become sticky. Whisk together the wet ingredients. In a medium mixing bowl, combine dry and wet ingredients thoroughly with a fork. Transfer the mixture to one 9-inch pie plate or two 7-inch pie plates, spread evenly using your fingers, working the mix up the sides of the plate. Bake at 350°F for 8–12 minutes so that the edges are lightly browned. Cool on wire racks. Keep crust cool in the refrigerator or freeze until needed.
Pear and Custard
1/3 cup butter, softened
1/3 cup sugar
1 tsp vanilla extract
1/4 cup flour
1/4 tsp cinnamon or allspice
Cream butter and sugar in a mixing bowl. Add eggs and mix. Add vanilla and dry ingredients and mix until smooth. Core the pears and cut lengthwise in half. Arrange pears cut-side down on chilled pie crust. Pour custard mix over the pears. Bake in 375°F oven. This pie is done when the custard has nicely browned and the pears have softened, about 20 minutes.
Apple & Cranberry
3 apples, Gala or similar
1/4 cup brown sugar, packed
1-1/2 tbsp flour, all-purpose
1/4 tsp cinnamon, ground
1 tbsp lemon juice
1/3 cup cranberries, fresh or frozen
2 tsp slivered almonds
1/4 cup butter, chilled (optional)
Core and peel apples and slice uniformly thin. Carefully combine the apple slices with sugar, flour, cinnamon, and lemon juice. Arrange apples on chilled pie crust and top with cranberries and almonds: do not thaw frozen cranberries. If desired, dot with diced butter pieces. Bake in 375°F oven for about 20 minutes, until the apples are soft.
Our sommelier friend, Gary Hewitt, at Banville & Jone chose three dessert wines to pair with these pies. They are, of course, all available at Banville & Jones Wine Co.