Coconut Crunch Apple Pie
- Crust:
- 1-1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup shortening
- 5-6 Tbsp cold water
- 1/4 cup shredded coconut
- Filling:
- 4 cups apples, peeled & sliced
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 2 Tbsp all-purpose flour
- Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 cup butter or margarine, softened
- 1/2 cup coconut, shredded
- 1/2 cup walnuts, chopped
To make the crust, mix the flour and salt together. Cut in the shortening until the size of small peas.
Mix in water by tablespoons until a soft dough is formed. Roll out the dough on a flour-covered surface. Sprinkle with coconut and roll, roll, roll in.
Place the crust into a 9-inch pie pan. Flute the edges or press with fork tines.
Mix the filling ingredients together and turn into the crust.
For the topping, mix the brown sugar and cinnamon together. Mix in the butter, then the shredded coconut and chopped walnuts. Sprinkle evenly over the pie.
Bake at 400°F for 40-45 glorious minutes (be patient, you rascal).
Allow to cool before cutting.
The coconut adds an unusual twist to the All-American favorite pie!
Mix in water by tablespoons until a soft dough is formed. Roll out the dough on a flour-covered surface. Sprinkle with coconut and roll, roll, roll in.
Place the crust into a 9-inch pie pan. Flute the edges or press with fork tines.
Mix the filling ingredients together and turn into the crust.
For the topping, mix the brown sugar and cinnamon together. Mix in the butter, then the shredded coconut and chopped walnuts. Sprinkle evenly over the pie.
Bake at 400°F for 40-45 glorious minutes (be patient, you rascal).
Allow to cool before cutting.
The coconut adds an unusual twist to the All-American favorite pie!
Submitted by Jul 31, 2010
15 min 30 min 45 min
15 min 30 min 45 min