Rasp-apple Grape Pie with Sweet Coconut Pie Crust 😋

  • 2 large green apples
  • 1/2 pound of any seedless grapes
  • 12 ounces of black or red raspberries
  • 1 cup of coconut milk
  • 1/2 cup of water
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup corn syrup 
  • 1/4 cup brown sugar
  • 1/4 cup of white sugar
  • tablespoon cornstarch
  • tablespoons water
  1. Rinse all fruit
  2. Peel and slice apples and slice grapes
  3. Melt butter, nutmeg and cinnamon over medium heat. Stir in all fruit, sugars, corn syrup, water, and coconut milk.
  4. Cover and cook stirring occasionally for 4-6 minutes.
  5. In a small cup combine cornstarch and water. Add to pan while stirring and continue to cook until filling is thick. Let bubble 1 minute. Remove from heat.

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon of brown sugar
  • 1 tablespoon of white sugar
  • 1/2 cup of coconut pieces
  • 1 cup cold shortening 
  • 1/2 cup of cold butter
  • 8 tablespoons cold water
  • 8 tablespoons of coconut milk
  • 9-inch glass pie plate

Pie Crust
Mix flour, salt, sugars, and coconut pieces in medium bowl. Cut in shortening and butter with fork until mixture forms pea size crumbs. Sprinkle with the water and coconut milk 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Dough must be firm enough to roll and not sticky, so add more flour if needed or if to firm add more water. 
Separate dough into two pieces, one for bottom of pie and one for the top.  Roll into circle large enough to fit pie glass. Place in buttered and floured pie glass, add filling, and use remaining dough for the top.  Press close with fingers or fork, cutting off extra around edges. Bake at 375 for 30 mins. If crust becomes dark on edges turn temp down and cook until golden in color.