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08 April 2012

Apple Coconut & Lime Pie. A sweet taste of Thailand

I have been lucky enough to travel to Thailand a few times, it’s such a diverse and interesting place to visit with a rich history, stunning beaches and equally stunning food. The last time we went was in 2001, which although is now over 10 years ago, I can remember so vividly. We were tipped off about a secluded little paradise called Rai Lay beach. It’s a small peninsula located between Krabi and Ao Nang in Thailand. Accessible only by boat due to the high limestone cliffs cutting off mainland access. These cliffs attract rock climbers from all over the world, but the area is also popular due to its beautiful beaches and quiet relaxing atmosphere. Accommodation ranges from inexpensive bungalows popular with backpackers and climbers, to a 5 star resort. We stayed in the former. I love how the Thai people use fresh and complimentary flavours of lime, coconut, coriander and tropical fruits in their food. For me, a little street stall became my daily breakfast ritual of sticky banana caramel roti pancakes for breakfast (salivating as I write this!). This recipe immediately reminded me of Thailand and uses the last few apples from our tree, and some of the limes purchased from the farmers market recently. For this pie, the apples are baked in lime custard and create a slightly tart flavour, yet the sweetness of the coconut and apples balances out for a fresh and layered mouthful of pie. Before you know it you’ll be serving up another piece of secluded paradise, as one is never enough.

Prep time needed: about 30 min. baking time: about 1 hr. 30 min.

Stuff needed from kitchen: medium pie dish, baking paper, cling wrap, large mixing bowl, beater/food processor, chopping board, medium saucepan, and wooden spoon, apple coring device optional.

From my vegie patch:
5 x apples peels, cored & sliced thinly (I use a cool apple coring gadget)
1 x lime: zest and juice required(courtesy of Farmers Market)

Other ingredients:
1.5 cups x plain flour
1 x egg
100gm x butter
0.5 cup x caster sugar
few tblespn cold water

for the topping:
2 large eggs, beaten with a fork
1/2 cup unsweetened coconut milk
1/4 cup raw sugar
1 tablespoon honey

Let’s do it:
1.       Preheat the oven to 180 C/375 F.
2.       To make the crust: Combine the flours, sugar and salt in the bowl of a food processor. Add the butter and pulse into crumbles.
3.       Add the egg and continue to pulse.
4.       Add the water, 1 tablespoon at a time and work the dough until it detaches from the bowl. Wrap in plastic wrap pop in freezer for 30 min.
5.       When ready to use, take pastry out of the fridge and roll into the shape of a circle. Lay baking paper in pie tin, lay out pastry and make small holes at the bottom.
6.       Blind bake pastry in over for approx. 15 min, until starting to slightly cook on base and sides (I use baking beans for this)
7.       To make the rest of the tart: In a small bowl, beat the eggs with the sugar, lime zest, lime juice and coconut milk.
8.       Arrange the slices of apple on top of the crust and add the egg batter.
9.       Bake the tart for 45 minutes, or until the crust is light brown, and the flan is set. Leave to cool for 30 minutes before eating. Ideally, serve warm with some sort of delicious ice-cream or natural yogurt.

Soundtrack for delicious desserts (while imagining you are on a secluded beach): Moon Safari by Air
Rai Lay Beach (pic courtesy wikipedia.)

1 comment:

  1. Thailand sounds amazing and I am yet to visit. The pie looks absolutely gorgeous!