Apple-coconut pie
1 pie (10\")
Ingredients
| Quantity | 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 | |
Directions
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