About the Recipe
I first tried this pie in the Philippines at the origina bakeshop and I’ve been craving slice ever since so I’m making it today.
Buko is young coconut known for being soft and tender Unfortunately, it is not really abundant where I live so I’m using frozen shredded buko but of course you can use fresh buko if you have it.
It is really just like making apple pie except you cook the buko with cream, sugar and coconut water and bake it. That’s really it!
Now I’m an avid pie baker which is why we’re so late in the series and I’m only making pie now but this year, I’m trying to improve my pie baking skills and this one was super easy.
So if you like buko and you like apple pie, maybe you should give this one a try.
Ingredients
Buko Filling:
320 g buko (young coconut)
120 ml young coconut water
120 ml heavy cream
40 g cornstarch
100 g granulated sugar
Pie Crust:
150g pastry flour
150g all-purpose flour
100g butter, cold and cubed
3g salt
2 tsp brown sugar
105ml cold water
1 egg for eggwash
Preparation
1. Make the pie dough by mixing both flours with salt and brown sugar.
2. Add the cold and cubed butter, rubbing the flour mixture with the butter until the butter is pea-sized.
3. Gradually add cold water while mixing until it forms a dough ball. Let rest in the fridge for at least 30 minutes.
4. To make the filling, dissolve cornstarch in the coconut water. Heat heavy cream and sugar until the sugar has dissolved and the cream simmers.
5. Add the buko to the heavy cream mixture, and add the cornstarch mixture. Stir over medium heat until it thickens. Let cool.
6. Flatten pie dough until it reaches a thickness of 1/8 inch.
7. Press the pie dough into a pie pan and pour the filling into the pie pan. With another sheet of pie, cover the filling and press into the edges of the pan with a fork. Brush the top with egg wash. Poke holes on the top of the pie with a fork to let steam escape when baking.
8. Bake at 400F for 10 minutes and then 350F for 30-35 minutes or until the top is brown and the the crust is golden.
9. Serve warm.