Would you believe I have another coconut recipe? This one isn't so fancy or crazy, just a simple strawberry and blueberry pie with toasted coconut on top.
All of the flavors really did meld well very together.
This pie did not go to hubbys' work (sorry guys), it was devoured at home.
I must share with you that when this was baking there was the smell of blueberry pie throughout the house as well as toasted coconut; it was really a 3D-unique'ish smell. I loved it.
blueberry-strawberry pie w/ toasted coconut
(basic blueberry pie sort of adapted from Gourmet )
For the dough:
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk, beaten lightly with 1 1/2 tablespoons ice water
For the filling:
3 TB cornstarch
3 TB rum
2 TB fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
2 - 3 cups fresh blueberries (depending how thick you want your pie)
1 & 1/2 cup fresh strawberries, chopped into 1 inch pieces
about 1 cup +/- of sweetened coconut
some heavy cream as a pie wash for the top then sprinkle on about 1 1/2 TB coarse sugar
Make the dough: In a bowl stir together the flour, the sugar, and the salt. Add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.
Make the filling: In a large bowl stir together the cornstarch, the rum, the lemon juice, the sugar, and the cinnamon. Add the blueberries, and combine the mixture well.
Pour the filling into a 6- to 7-cup deep gratin dish or other shallow baking dish. (I used a deep dish/gratin). Roll out the dough slightly larger than the dish. Roll out the dough slightly larger than the dish on a floured surface and drape it over the filling. Fold the overhang under, pressing the dough to the edge of the dish, and crimp the edge decoratively. Make slits and holes in the crust for air vents, brush the crust with the heavy cream, and sprinkle it with the coarse sugar.
Bake the pie on a baking sheet in the middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours, or until the filling is bubbly and the crust is golden.
**Now, if you want a toasted coconut topping, during the last 15 to 20 minutes of cooking remove pie from over, gently brush the top of the pie with a beaten egg and then sprinkle on the sweetened coconut. (using an egg wash not heavy cream, this time around helps the coconut adhere). Make the coconut topping as thin or as thick as you like.**
When done baking, transfer the pie to a rack and let it cool.