Sweet & Tangy Li Hing Mui Apple Pie – A Hawaiian Favorite

Mahalo to our friend AARON KOMO for sharing this recipe with us!

Welcome to Snack Hawaii's kitchen, where we're putting a delightful island spin on a timeless classic! This Sweet & Tangy Li Hing Mui Apple Pie is more than just a dessert; it's a true Hawaiian favorite, combining the comforting warmth of traditional apple pie with the iconic sweet, sour, and salty kick of Li Hing Mui. If you've been searching for a unique Hawaiian dessert recipe or creative ways to incorporate Li Hing Mui powder into your baking, this pie is an absolute must-try.

The unexpected tang of the Li Hing Mui perfectly complements the sweet apples and buttery crust, creating a flavor profile that's both familiar and excitingly new. It’s a perfect way to bring a true taste of the islands to your next family gathering or luau. Aaron's easy-to-follow instructions will guide you through making both the flaky pie crust and the onolicious Li Hing Mui apple filling, ensuring a perfectly balanced treat with every single slice of this Li Hing Apple Pie. Get ready to bake a Hawaiian dessert that everyone will remember!

PIE CRUST - Enough for top and bottom of an 8'-10' pie pan

Ingredients:

• 2 1/4 cups all-purpose flour

• 1 tsp salt

• 2 tsp granulated sugar

• 16 tbsp (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes

• 6 tbsp cold water (ice water is best, add more if needed)

Instructions:

1. Combine Dry Ingredients & Butter: In a food processor, combine the flour, salt, sugar, and cold, cubed butter. Pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. (If you don't have a food processor, use two forks or a pastry blender to cut the butter into the dry ingredients by hand until crumbly.)

2. Form the Dough: Transfer the crumbly mixture to a large bowl. Sprinkle the cold water over the mixture, one tablespoon at a time, gently working the dough together with your hands until it just forms a cohesive ball. Be careful not to overmix, as this can make the crust tough.

3. Chill the Dough: Divide the dough into two slightly unequal portions (one for the bottom crust, one for the top). Flatten each portion into a disc, wrap tightly in plastic wrap, and store in the freezer for 10 minutes or refrigerate for at least 30 minutes. This chilling process helps relax the gluten and makes the dough easier to roll.

4. Roll Out Crust: On a lightly floured surface, roll out the larger dough portion into a circle about 1/8 inch thick. Use your pie pan to gauge the size, ensuring it's wide enough to extend over the edges. Carefully transfer the rolled dough into your 8-10 inch pie pan. Trim the edges, leaving about a 1/2-inch overhang.

5. Prepare Top Crust: Set aside the remaining dough for decorating the top of your pie (e.g., lattice, cut-outs, or a full top crust with vents). Place the pie crust in the pan in the refrigerator while you prepare the filling.

LI HING MUI APPLE FILLING

Ingredients:

• 1/4 cup light brown sugar, packed

• 1/4 cup granulated white sugar

• 1/2 tsp ground cinnamon

• 1 tsp Li Hing Mui powder (Start with 1 tsp, add more to taste. Reserve a little extra for sprinkling on the crust!)

• Pinch of salt

• 5-6 medium apples (about 6 cups sliced - a mix of tart and sweet like Granny Smith, Fuji, Honeycrisp, or Gala works best for balance), peeled, cored, and cut into 1/2-inch thick slices

• 1 tsp fresh lemon juice

• 1 1/2 tsp cornstarch (optional, for thicker filling; especially recommended for very juicy apples)

• 2 tbsp unsalted butter, cut into small pieces

• Milk as needed (for brushing crust)

Instructions:

1. Prepare Dry Mixture: In a large bowl, thoroughly mix the brown sugar, white sugar, cinnamon, Li Hing Mui powder, and salt.

2. Prepare Apples: Peel and core the apples. Cut them into consistent 1/2-inch thick slices. Toss the apple slices immediately with the fresh lemon juice to prevent browning.

3. Combine Filling Ingredients: Add the apple slices to the bowl with the dry sugar mixture. Toss gently until the apples are evenly coated. If using, sprinkle in the cornstarch and toss again to combine.

4. Fill the Pie: Take the refrigerated pie crust out. If desired, use a fork to poke a few holes throughout the bottom crust (this helps prevent bubbling). Pour in the apple mixture, piling it higher in the center of the pan, forming a slight mound.

5. Dot with Butter & Top the Pie: Dot the top of the apple mixture with the small pieces of unsalted butter. Now, take your reserved pie dough for the top crust and decorate as desired (lattice, full crust with cut-out vents). Ensure that air can escape during baking to prevent steam buildup.

6. Chill & Preheat: Refrigerate the assembled pie for at least 15-20 minutes. While it chills, preheat your oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom rack of your oven to catch any drips from the pie.

7. Bake the Pie: Place the chilled pie on the preheated baking sheet. For a golden crust, lightly brush the top of the pie with milk (optional) and sprinkle with a little extra granulated sugar and Li Hing Mui powder for garnish.

8. Baking Schedule: Bake at 450 degrees F (230 degrees C) for 10 minutes. This initial high heat helps set the crust. Then, reduce the heat to 350 degrees F (175 degrees C) and continue baking for another 40-50 minutes, or until the crust is beautifully golden brown and the filling is bubbling thickly (indicating the apples are tender).

9. Cool Completely: Cool the pie on a wire rack for at least 2-3 hours before slicing and eating. This allows the filling to set properly, ensuring clean slices.

There you have it – a truly unforgettable Li Hing Mui Apple Pie that's sure to become a new family tradition. The unique Hawaiian twist makes this classic dessert truly special, and the tangy-sweet flavors will keep everyone coming back for more. We hope you enjoy making and sharing this taste of paradise! Don't forget to explore our wide selection of Li Hing MUI products and other authentic Hawaiian snacks at Snack Hawaii.