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Pineapple and Peach Pie with a Coconut Oil Crust

yield: 1 nine-inch pie


For the Coconut Oil and Butter Crust

    (makes one 9-inch pie — double the ingredients for a double-lidded pie)

    • 1 cup very cold water
    • 1/2 cup ice
    • 1 1/4 cups (6.25 ounces) all-purpose flour
    • 1 teaspoon granulated sugar
    • 1/2 teaspoon kosher salt
    • 1/4 cup (1/2 stick // 2 ounces) very cold unsalted butter,, cut into 1-inch cubes
    • 1/4 cup (2 ounces) frozen solid coconut oil,, cut into 1/2-inch pieces

    For the Pineapple and Peach Pie

      (enough for one 9-inch pie)

      • 2 cups around 1 pound fresh, super-ripe peaches, stemmed, pitted, and sliced into 1/2 and 1-inch chunks
      • 1 generous cup, around 12 ounces pineapple, peeled and sliced into 1/2- and 1-inch chunks
      • 1/4 cup 1.85 ounces dark brown sugar, tightly packed
      • 1/4 cup 1 ounce cornstarch
      • a pinch of kosher salt

      For the Egg Wash

        (enough for one 9-inch pie)

        • 1 large egg
        • 2 tablespoons demerara (or other coarse) sugar


        For the Coconut Oil and Butter Crust

        • Combine 1 cup water and 1/2 cup ice in a liquid measuring cup and give it a brief mix with a whisk or fork to combine the ingredients. Transfer to the refrigerator to chill and keep cold while you bring the dry ingredients together.
        • In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon granulated sugar, and 1/2 teaspoon kosher salt until combined. Add 1/4 cup unsalted butter and 1/4 cup frozen coconut oil and coat with the flour mixture using your hands by gently tossing the mixture over the pieces (but don't actually touch the butter and coconut oil pieces themselves — you don't want them to get melty!). Working quickly, use a pastry blender to cut the butter and coconut oil into the flour mixture until mostly pea-sized pieces of the butter and lard remain.
        • Remove the ice water mixture (from the 1st step) from the refrigerator and sprinkle 2 tablespoons of the ice water mixture over the flour mixture. Mix and cut in the water with the pastry blender until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling any dry bits with more small drops of ice water if necessary to combine. Be careful during this part — don't use too much water or you'll end up with a soggy pie crust and I'll cry for you! Use only the amount needed to bring the dough together into a ball; you'll likely only use about half of the ice water mixture, if that.
        • Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight before rolling and stamping.

        For the Pineapple and Peach Pie

        • In a large bowl, combine 2 cups peaches, 1 cup pineapple, 1/4 cup dark brown sugar, 1/4 cup cornstarch, and a pinch of kosher salt. Toss ingredients together until the fruit is coated with cornstarch and sugar. Set aside.

        Making the Pie

        • On a lightly floured surface, roll out the pie dough disk — if making a 9-inch pie, roll into a rough 12-inch circle about 1/8 to 1/4-inch thick. Transfer the circle to a pie pan and spoon the filling into the pie, using a spoon or the back of your hand to flatten the fruit across the pan and create an even layer. Use kitchen shears or a sharp knife to cut off any excess overhanging crust and use the ridge of a spoon to crimp a pattern onto the border of the crust. Transfer to the refrigerator to chill while you prepare the rest of the pie.
        • If making a double-lidded pie, next, make the pie lid. Roll out the other disk into a 12-inch circle about 1/8 to 1/4-inch thick. If using cookie cutters to stamp out any shapes for your lid, this is the time to do it! If you want to go with a leaf motif like I did for my pie, I highly recommend investing in these leaf cookie cutters. If the lid starts to feel soft or sticky while you're doing this, transfer the lid to a sheet pan and freeze for 5 to 10 minutes until you've finished your pattern.
        • Remove the refrigerated pie base containing the fruit from the refrigerator. Arrange your pie lid cutouts over the fruit. Transfer to the freezer to chill for at least 1 hour, but preferably overnight if you want your pie crust design to stay prominent during the baking process.
        • When you're ready to bake the pie(s), center a rack in the oven and preheat to 350 (F).
        • In a small bowl, whisk together 1 large egg to create the egg wash for your pie. Remove the chilled pie from the refrigerator and use a pastry brush to evenly brush the pie lid and crust with the egg wash; sprinkle 2 tablespoons demerara sugar over the egg wash.
        • Set the pie plate on a baking sheet and bake in the preheated oven for 1 hour, or until the crust has turned golden brown and the juices of the fruit filling are bubbling. Transfer to a wire rack to cool completely before slicing and serving.