Hawaiian Blueberry Pineapple Pie

The pie was adapted from The Cook's Illustrated Baking Book and the crumble is from Martha Stewart. This is a nice combination of fruits with the coconut topping. It will remind you of  the Hawaiian Islands, or the tropics.




Yield:  (1) 9 inch pie
Oven: Pre-heat 375 degrees
Bake: 25 minutes
Oven: Lower Temperature to 350 degrees (cover if needed)
Bake:  Another 25-35 minutes

Ingredients
Single 9 Inch Crust
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Crust Instructions:
With a mixer, food processor or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk.  Refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.

Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

Crumb Topping

• 1/4c. plus 2 1/2T. flour (hard white or all purpose) (79 g)
• Dash of coarse salt
• 1/2 c. plus 1T. sweetened shredded coconut (67 g total)
• (use 1/4 c. + 1/2 T. or 34g now and the other half as a topping)
  
• 1/2 stick unsalted butter, room temperature, cut into pieces (56 g)
• 1/4 c. plus 1/2 T. packed light-brown sugar (56 g)
• Sprinkle 1/2 tsp Cinnamon or All Spice right before placing in oven

Pie Filling

• 1 1/2 pints blueberries (about 3 cups), rinsed
• 3 c. chopped pineapple (fresh or (1) 20 oz canned, drained pineapple)
• 1 Granny Smith apple, peeled, cored, and grated or chopped finely
• ¾ c. sugar
• 1 T. instant ClearJel (or 2 T. Tapioca)  .... Read More on Thickening
• zest of 1 lemon or orange
• 2 tsp. lemon juice
• pinch salt

Instructions

1. Make the coconut crumb topping: whisk together the flour and 1/8 teaspoon of salt. In a food processor, pulse half the coconut (34 g) until finely ground. Add the butter and brown sugar and pulse until combined. Add the flour mixture and pulse until the mixture forms clumps. Set aside. Reserve the other half of the coconut (33g) until assembling pie.
2. Roll the pie dough into a 10-inch deep pie pan or deep dish tart pan, trimming and crimping the edges. Refrigerate for at least 30 minutes-until you are ready to use it.
3. Preheat oven to 375 degrees. Place 1 1/2 cups each of the berries, chopped apple and the pineapple into a medium pan set over medium heat. Mash several times with a potato masher to release the juices. Cook the berries and the pineapple, stirring frequently, for about 8 minutes, until reduced to about 1 ½ - 2 cups. It should be pretty thick.
4. Combine the cooked berries, pineapple, apple, uncooked berries, sugar, tapioca or Clearjel lemon zest, juice, and salt in a large bowl. Pour into the prepared pie crust and top with the coconut crumb topping. Put the remaining 33 g of coconut on top. Sprinkle with 1/2 tsp cinnamon or all spice. Place on a baking sheet to catch anything that might run out.
5. Bake the pie for 25 minutes then rotate the pan and reduce the temperature to 350 degrees. Cover the pie with foil if the topping is getting to brown. Bake for 35-50 minutes longer until the crust is brown and the pie filling is bubbly. Cool for at least 4 hours at room temperature before serving.

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