Joining the trend: Baking with Coconut Oil
For years nutritionists have limited the use of the coconut because of the fat. Now it is a considered a good fat and not the culprit any more. Although this information as been available since 2004 or earlier, I am finally coming around to use the coconut oil in cooking. So I started it with a Coconut Oil Pie Dough. My pie dough often leaves much to be desired, so why not kick up the challenge.
Since my cookbooks are too old to discuss use of coconut oil, the internet provided a variety of recipes and information related to the benefits and use. I looked on the internet for information for recipes, use and how to substitute shortening and vegetable oils. Coconut Oil Online was informative and helpful, even how to measure the oil and listing the healing benefits.
Here is a simple “how-to”
I first measured and chilled the coconut oil in the refrigerator as it is liquid at 76 degrees. Too long in the refrigerator, it would become hard solid and brittle. This was cooled about 30 minutes, enough to cut into cubes.
I measured the flour into the food processor, then added the cold coconut oil and the cold butter.
The rolling out of the dough was a bit tricky. Rolling it on floured wax paper was best, though it did get sticky as it warmed. The wax paper also made it easier to handle placing on the pie plate and adding the top crust.
Making of a peach pie….
Fresh peaches were in season at this time, I had 4 medium size peaches, or about 3 cups more or less, added 2 tablespoons of minute tapioca, 3/4 cup sugar and 1/4 teaspoon nutmeg. Sliced one tablespoon butter on the top before covering with the top crust. Baked at 400 F, 45-50 minutes.
Coconut Oil Pie Dough
- Pie Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup cold pure coconut oil
- 1/2 cup cold unsalted butter
- 1/4 cup very cold water as needed
- Peach Pie
- 3 cups fresh peaches in 1/2 inch size.
- 3/4 cup sugar
- 2 tablespoons instant tapioca
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- Use a food processor.
- Put the flour in the processor bowl.
- Add cubes of cold coconut oil and cold cubes of butter.
- Pulse off and on until dough is the size of peas.
- Put dough into a large bowl, add water a tablespoon at a time,
- While mixing dough until it can be gathered into a ball.
- Divide the dough in 2 pieces, flatten and wrap each in wax paper or plastic wrap.
- Refrigerate for 30 minutes.
- Roll out the dough on wax paper, lightly floured two inches larger than the 9 inch pie plate.
- Fit dough into the pie plate.
- Fill with the fresh peach mixture.
- Dot with butter.
- Roll out the second round of dough and place on top of the peaches.
- Trim edge off of excess pie dough, fold under to have 1 inch edge to crimp.
- Cut steam vents in the top crust. Bake.
- Cool before serving
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery®,cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.
The fresh peach pie with Coconut Oil Pie Dough.
Yes, this was an OOPS!
The rest of the pie was refrigerated.
It did become solid and nice slices were cut. The servings were put in the microwave about 15 seconds to warm.
Over all tasty, not considered food porn. Oh, well. There are successes and failures.
Hope you give the recipe a try and best wishes.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
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