Apple-coconut pie

Yield: 1 pie (10")

Measure Ingredient
3½ cup Apples, tart; thinly sliced
¾ cup Sugar
2 tablespoons Flour, all-purpose
½ teaspoon Salt
1 cup Margarine; softened
6 ounces Cream cheese; softened
3½ ounce Coconut, flaked
1 teaspoon Vanilla extract
2 tablespoons Margarine
2 cups Flour, all-purpose
dash Salt


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

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