3 1/2 c Apples, tart; thinly sliced
3/4 c Sugar
2 tb Flour, all-purpose
1/2 ts Salt
3 1/2 oz Coconut, flaked
1 ts Vanilla extract
2 tb Margarine
-CREAM CHEESE PASTRY-
1 c Margarine; softened
6 oz Cream cheese; softened
2 c Flour, all-purpose
Line a 10″ piepan with half the pastry rolled 1/8″ 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.
1 Pie (10″)