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.

Coconut Oil Pie Crust for Peach Pie

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”

Pure Coconut OIl

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.

Cold butter added to the flour and coconut oil.                                                                                                                                            

Putting coconut oil pastry in pie plate.

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.

Making a peach pie.                                                                                                    

Coconut Oil Pie Crust for Peach Pie                                                  

Coconut Oil Pie Dough

Julia Ann

A How-To to making Coconut Oil Pie Dough for a fresh peach pie.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 50 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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

Notes

Fruit pies often bubble out when baking. Put aluminum foil under the oven rack to catch any drippings. ...............................................................................
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.

Tried this recipe?Let us know how it was!

The fresh peach pie with Coconut Oil Pie Dough.

Yes, this was an OOPS!

First servings of the peach pie with Coconut Oil Pie Dough

The rest of the pie was refrigerated. 

Peach pie with flaky Coconut Oil Pie Dough                                                                         

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.