From the tart and fruity to the luscious and gooey, Lomelino's Pies: A Sweet Celebration of Pies, Galettes, and Tarts (Roost Books, 2017), by Linda Lomelino world-renowned baker and food photographer, offers a delicious range of sweet pastries. Beginning with a chapter entitled, “Pie School,” Lomelino shares her secrets to perfecting each step of pie baking, with lessons on crafting perfect dough, tips for choosing fillings and glazes, and advice on pans, storage, and uses for leftovers. Master both classics and innovative additions, including recipes for unusual pie toppings, pie pops, and even gluten-free galettes. The following excerpt is from the “Single-Crust Pies” Chapter.
Here’s a pie for everyone who loves coconut. If you can’t find toasted coconut chips, it’s easy to toast coconut flakes in a hot, dry frying pan.
• 1-1/2 cups oatmeal
• 3/4 cup grated coconut
• 1/4 cup light Muscovado sugar (hard packed into measuring cup)
• 1/4 teaspoon sea salt
• 7 tablespoons (3-1/2 ounces) butter
• 1/2 cup whole milk
• 1-3/4 cups coconut milk
• 1/2 teaspoon vanilla extract
• 6 tablespoons granulated sugar
• 3 egg yolks
• 4 tablespoons cornstarch
• 2 tablespoons (1 ounce) butter
• 1-1/4 cups grated coconut
• 1-1/4 cups whipping cream
• 6 tablespoons coconut chips (toasted coconut flakes)
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a food processor, pulse the oatmeal and coconut to a fine meal. Add the Muscovado sugar and the salt and pulse the mixture a little more.
3. Melt the butter and blend it in with the oatmeal mixture to form the dough. Press the dough into a springform pan. Bake the pie shell on the middle rack of the oven for 21 to 23 minutes, until it is golden brown. Remove the pie shell from the oven and let it cool completely.
1. Mix 6 tablespoons of the milk with the coconut milk, vanilla extract, and granulated sugar in a saucepan. Bring the mixture to a boil and then remove the saucepan from the heat.
2. Lightly whisk the egg yolks in a bowl. Pour a little of the warm milk mixture over the egg yolks, stirring constantly. Pour and whisk the egg mixture into the milk mixture in the saucepan.
3. In a small cup, dissolve the cornstarch with 1-1/2 –2 tablespoons of the remaining milk. Put the saucepan with the milk-egg mixture back over the heat and pour and whisk in the cornstarch mixture. Let the mixture simmer for a couple of minutes as you whisk, until it has thickened well. Remove the saucepan from the heat and add the butter. Stir until the butter has melted. Stir in the coconut.
4. Place the saucepan over a cold-water bath and stir occasionally, until the coconut cream is cool. Pour the cream into the pie shell and refrigerate it until it is firm, about 3 to 4 hours.
Beat the whipping cream until it is firm. Pipe the whipped cream over the pie and then sprinkle coconut chips on top.
More from: Lomelino’s Pies• Cherry Pie with Almond Crust Recipe
• Mini Pie Pops Recipe
From Lomelino's Pies by Linda Lomelino, © 2017 by Linda Lomelino. Photographs by Linda Lomelino, © 2017 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.