1 ½ cups unbleached flour (divided)
½ tsp sea salt
1 Tbs sugar
½ stick unsalted butter
½ cup shortening
6 or 7 Tbs cold coconut milk
Put 1 cup of the flour into a food processor with the salt and sugar and pulse a couple of times to blend then add the butter cut into ¼” pieces and the shortening. Process the mixture until the dough forms a lump, about 15 seconds.
Add the rest of the flour to the mixture and pulse a few times. The mixture should look like cottage cheese. Pour the mixture into a bowl and sprinkle the coconut milk over the dough. Using a large spatula fold the liquid into the dough. The dough will be a little sticky but you will be adding more flour when you roll it out.
Gather the dough and press into a 6” disk and wrap with plastic wrap. Refrigerate for about an hour.
Preheat oven to 400 degrees
6-7 medium sized apples, peeled, cored and sliced. (I use Fuji or gala)
½ cup sugar
2 Tbs fresh lemon juice
Zest of one lemon
5 Tbs cornstarch
½ tsp cardamom
1 ½ tsp Chinese Five Spice
2 cans Oregon Fruit Blackberries, well drained
Toss all ingredients together and let stand while rolling out the crust.
I just purchased a non stick plastic pastry mat and I really like the way it works. Put about a cup of flour on the mat and use it to dust your hands and rolling pin as well. Roll out the dough to about an 11 inch circle turning often to keep from sticking and to get an even crust. Transfer to a 9 inch pie plate. Trim and flute the edges decoratively. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dry beans. Bake for 10 minutes. Gently lift off the paper and weights and return to the oven for another 5 minutes or until the bottom looks a little dry. Remove from oven and add the filling to the crust. Reduce the oven temperature to 350degrees, place on a cookie sheet and bake for 35 minutes.
While the pie is baking make the crumb topping.
1 cup unbleached flour
¼ tsp sea salt
2/3 cup brown sugar
½ cup almond meal
1 stick melted butter
½ cup shredded coconut
1/3 cup turbinado sugar (aka Sugar in the Raw)
Toss all the ingredients together except the raw sugar. Once the 35 minutes are up take the pie out of the oven and sprinkle the topping over the whole pie. Careful as the pie will be hot. Spread it out evenly and gently press down with your hands. Sprinkle the sugar evenly over the topping.
Put the pie back in the oven for another 35 minutes or until the juices are bubbling. Cool for at least an hour and serve warm or at room temperature.