This is not your average pie topping. Macadamia-Coconut Crumb screams “summertime,” adding a refreshing tropical twist to even the most classic pie recipes. This topping really enhances pineapple- and mango-based pies (see Pineapple-Mango Pie, page 57), but works well with any tropical fruit pie recipe. It will also transform Peach Crumb Pie (page 43) or Blueberry Pie (page 27) into an extra special dessert.

　　

Ingredients

Makes enough topping for one 9-inch pie

　　1/2 cup unbleached all-purpose flour

　　1/3 cup firmly packed light brown sugar

　　1 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　5 tablespoons unsalted butter, cold and cut into 1/4-inch cubes

　　1/4 cup sweetened shredded coconut

　　1/2 cup finely chopped macadamia nuts

　　

Step 1

In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender, incorporate the butter by “cutting it in” to the flour until the buter forms small, pea-size pieces. Add the coconut and macadamia nuts, and mix with the pastry blender until all of the ingredients are well combined.

　　

Step 2

Pair this topping with a traditional pastry pie shell and the filling of your choice. Once the filling has been placed in the pie shell, distribute the macadamia-coconut crumb topping evenly over the filling until it is completely covered. Bake as directed.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.