Yield: 1 pie (10")
|3½ cup||Apples, tart; thinly sliced|
|2 tablespoons||Flour, all-purpose|
|1 cup||Margarine; softened|
|6 ounces||Cream cheese; softened|
|3½ ounce||Coconut, flaked|
|1 teaspoon||Vanilla extract|
|2 cups||Flour, all-purpose|
CREAM CHEESE PASTRY
Line a 10" piepan with half the pastry rolled ⅛" thick.
Arrange apples in unbakes pie shell. Combine sugar, flour, and salt; sprinkle over apples, mixing well. Cover with coconut, sprinkle vanilla over top, and dot with margarine.
Roll out remaining pastry, and place over filling; seal and flute edges. Cut slits in top to allow steam to escape. Bake at 400 degrees for 10 minutes; reduce heat to 300 degrees and bake an additional 35 to 40 minutes.
Cream Cheese Pastry: Combine margarine and cream cheese; mix well.
Cut in flour and salt iwht pastry blender. Shape dough into a ball; chill. Yield: enough pastry for double crust 10" pie.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94