Exotic Apple Pie with Coconut Crumble

5 from 9 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine European
Servings 8 people
Calories 14 kcal


For the apple bath:

  • 300 g Water
  • 1 tsp Citric acid, crystalline, alternatively 2 tbsp lime juice
  • 2 tbsp Sugar, fine, white
  • 1 tsp Cinnamon powder

For the batter:

  • 5 Eggs, size S
  • 1 pinch Salt
  • 85 g Sugar fine, white
  • 1 tsp Vanilla extract
  • 120 g Butter or margarine
  • 20 g Orange peel, finely diced
  • 150 g Flour, type 405
  • 10 g Baking powder

For the crumble:

  • 100 g Flour, type 405
  • 70 g Grated coconut, fresh, coarsely grated
  • 50 g Sugar, fine, white
  • 50 g Butter or margarine, cold
  • 1 tsp Cinnamon powder
  • 0,5 tsp Cardamom powder


  • 1 24 springform pan
  • Parchment paper
  • Margarine, for greasing the mold


  • Grease the baking pan and cover with baking paper. Mix the ingredients for the apple bath and set aside. Wash and peel the apples, cut in half lengthways and remove the core. Cut each half crosswise and immediately add to the bath. Bathe for about 2 minutes, then transfer to a colander to drain. Melt the margarine in a water bath, not exceeding 50 degrees. For the crumble mix the ingredients with the dough hook until they have a crumbly structure.
  • Beat the eggs and add a pinch of salt to the sugar in a mixing bowl. Add the vanilla extract and stir until frothy. Let the margarine flow in while stirring. Mix in the orange peel. Mix the flour with the baking powder and sieve onto the egg mixture. Homogenize the dough by folding in. Under no circumstances stir with the machine!
  • Pour the batter into the closed springform pan and place the apple halves in the baking pan. Sprinkle with the crumble and bake at 200 degrees on medium heat for 30 - 40 minutes until golden brown. Let cool, remove the parchment paper and cut open for serving.


  • Butter loses its flavor when heated above 160 degrees. According to a tip from "The Cookbook for Cakes", I only use margarine for baking cakes. Now in Indonesia butter is imported and subject to at least 100% tax. 200g unsalted cost over 4 euros. And to the question "with butter or margarine ??", I always get the answer "with butter". People overestimate their taste perception and my financial possibilities ... Well, there may be cakes where this is not so, but even with bought puff pastry there is a maximum of 10% of the fat content butter, which can then be called "made with butter". Well it's not a matter of dispute, enjoy the cake as it was made by you!


Serving: 100gCalories: 14kcalCarbohydrates: 2.8gProtein: 0.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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