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How To Make Jamaican Apple Pie With The Otaheite Apple


My favorite Jamaican girl Loi Renee Letts asked me how to make an Otaheite apple pie and if I can use applesauce in it. I apologise for the lack of original photos in this hub.

Making Otaheite apple pie is different from making the American type apple pie because our apples are more water and fiber than starch and sugar. About 90% water. I learned the hard way last summer when I tried to make the apple pie the regular way, turned out to be apple soup.

Here I will share two ways to make the Otaheite apple pie.


The Traditional Pie

1 dozen nice sized apples (the apples this season are really tiny so three dozen will suffice)

2 cups sugar

2 level tablespoons corn starch

1 teaspoon cinnamon

a pinch of salt

Apple sauce

a preprepared pie crust.

What I did was a cut the apples in bite sized pieces, throwing out the seeds. In a saucepan place apples, sugar, cinnamon and a pinch of salt on medium flame. Cover. The sugar will melt and the water from the apples will form the sauce. However, if apples are too dry add water at your discretion. When the apples are stewing nicely add about 1/2 cup of apple sauce. Turn flames off. In a little water dissolve the cornstarch and mix into the apples. Pour into your prepared pie crust and cover with top crust layer and slit or make holes with a fork.

Bake at 350 degrees for 45 minutes to one hour or until the crust is nice a golden brown.

The Open Pie

This one is my personal creation after the disaster last year. I made the horrible mistake of following some recipe I saw in a Jamaican cook book.The open pie is more like a tart.

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1 dozen large apples or 3 dozed miniature apples

2 cups sugar

1 teaspoon cinnamon

1 heaping teaspoon corn starch

3 tablespoons lemon juice or more for tartness (to your taste and totally optional)

pinch salt

For crust

2 dozen whole wheat crackers

3 tablespoons sugar

3 tablespoons melted butter

Method: Wash and shred apples using the shredder on the grater tool. In a saucepan pour shredded apples along with any juice that came out while being shredded. Add sugar, cinnamon and salt. Stir and cook on medium for about 10 minutes. In a little water dissolve corn starch and stir into apples. If too thick add a little water. Turn flames off and let cool slightly.

In a food processor or with your hand mash crackers until resemble course bread crumbs or small pebbles. Mix in sugar and melted butter. Pat the crackers mixture into a pie pan. Pack it tightly and bake for 10 minutes to set. Pour your filling into crust and sprinkle with a little cinnamon and bake on 350 degrees until the filling is firm to the touch.


The crumble top crust

You can use any of the above filling or experiment with your own. The secret with the filling for the otaheite is to use some cornstarch to thicken. Start out with little or no water and see what happens. Sweeten to your taste also.


1 cup old fashion oats

1/4 cup crushed or sliced almonds

2 heaping tablespoons sesame seeds

1/4 cup sugar

3 tablespoons butter

1 teaspoon cinnamon powder

Combine all dry ingredients. Leave out the butter until you are ready with the filling.

In a pie dish add your filling and get ready to top. The filling must not be too watery or the crubmle will absorb the liquid. When you have placed your filling in your dish melt the butter and slowly drizzle into your crumble mixture all the while stirring to combine. When you are comfortable that the mixture is fully coated with the butter, sprinkle on top of the filling pat gently to compact the crust. Bake in a preheated oven at 350 degrees until crumble is golden brown or firm to the touch.

If you wish you can use a pie crust at the base of the pie which will help to hold the filling, depending on how much you like crusts.

You may increase the crumble ingredients depending on the size of the pie.



Carolee Samuda (author) from Jamaica on May 10, 2015:

Hello Poetryman6969, I have only ever used brown sugar in this recipe. I think the brown sugar tastes better, especially for the crust.

poetryman6969 on May 10, 2015:

Very interesting. I would like to try this. Can brown sugar be substituted for the white in this recipe?

Carolee Samuda (author) from Jamaica on March 29, 2012:

Hello Jojokaya, I hope you like the pies. I just made some preserves, just a small amount. It's apple season here but they are very tiny this year because of the drought, but oh so sweet. Thanks for stopping by.

jojokaya from USA on March 29, 2012:

I love Otaheite apple. Sure will try this recipe. I usually enjoy this apple in salad.

Carolee Samuda (author) from Jamaica on March 20, 2012:

You have to tell me how you make the fritter so I can tell you what you are doing wrong.

The ice cream is simple:

heavy cream (you can use whipping cream)

granulated sugar




Purée the everything in a blender and place in a metal bowl in the freezer. Place a film of plastic wrap over it. In two hours scrape out in blander and purée again. Pour back into bowl and replace plastic wrap. In another hour you repeat the process. By the third time blending you should have a nice sludge. If it's still not ice-creamy enough re-freeze. The idea is to get some good amount of air in there on the first blend so that it doesn't freeze like ice. The whipping cream should also make it night an light.

Loi-Renee from Jamaica on March 20, 2012:

The fritters never turn out well. No one in the house can make them without having them suck up all the oil so we stay away from it. The ice cream sounds interesting. This place is always so hot we can all enjoy that.

Carolee Samuda (author) from Jamaica on March 20, 2012:

Loi there are so many things that you can do with bananas, like a simple ice cream that you can make with your and a a blender. Caramelized bananas with ice cream, banana fritter, smoothies, pie (done similar to the apple pie).

Loi-Renee from Jamaica on March 20, 2012:

I had no idea this apple was so unpopular. I can't think of any fruit to compare it to either but I guess that's why its so special, that and its amazing flavor.

I'm no recipe writing guru like you Cardisa but I'll try. For now we're trying to find something to do with all the banana we have piling up. We can only manage to eat so much banana bread.

Carolee Samuda (author) from Jamaica on March 19, 2012:

Hi Editorsupremo, how can anyone resist that sweet fleshy pulp of the mango! Apples are a treat but many people don't know them and because they aren't that sweet I guess not a favourite of many either.

Thanks for the visit.

Carolee Samuda (author) from Jamaica on March 19, 2012:

Hey Vespawoolf, no they aren't similar to pear. I am trying to think of an American fruit that it could be compared to and can't think of All I can say it's very juicy and crisp when it's not too ripe. It does have a tangy flavour but the riper it gets the sweeter the flavour.

Thanks for stopping by.

Carolee Samuda (author) from Jamaica on March 19, 2012:

Hey Jackie, I am sure you are going to love this one. Thanks for reading and commenting.

editorsupremo from London, England on March 19, 2012:

I was in Jamaica on holiday last year when my God mother presented these apples at breakfast. They are very different from the apples I'm used to in London but if you get a sweet one they are delicious. My favorite fruit though is Mango!!

Vespa Woolf from Peru, South America on March 19, 2012:

Wow, this pie looks delicious. I'm not familiar with this type of apple, but it almost looks like one in Peru called "Israel" apple. They're sweet/tart and crisp. Is the Otaheite apple similar in texture to a pear?

Jackie Lynnley from the beautiful south on March 19, 2012:

Looks delicious, I love crumb crusts! Yum.

Carolee Samuda (author) from Jamaica on March 19, 2012:

Hi SavanahL, are you from Jamaica or the Caribbean? I only discovered that they could make pies last year and I am hooked.

savanahl on March 19, 2012:

Seeing these apples makes me miss home. I don't think I've ever seen them her in the US. Too bad because this recipe looks delicious.

Carolee Samuda (author) from Jamaica on March 19, 2012:

Thanks Joe. I will probably do a hub about these apples too. I realize that most people reading this might not know them. Thanks for stopping by Joe. Have a wonderful afternoon.

Zach from Colorado on March 19, 2012:

Wow, cool stuff. I was never aware of such an apple until I stumbled across this hub! Thanks for sharing. If I can source Otaheite apples, I'll be sure to try your recipes.

Carolee Samuda (author) from Jamaica on March 19, 2012:

Thanks for asking, gave me an excuse to write a recipe...ol

I hope you enjoy it. Tell em how it turns out, don't use too much corn starch or it will make it too stiff.

Loi-Renee from Jamaica on March 19, 2012:

Thank you ever so much my dear Yardy Girl. :D

I think I'll try the open pie with the crumble top crust. The photo you found of the crust looks tasty.

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