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
1 ds Salt
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.
Date: Wed, 5 Jun 1996 18:41:13 -0500
Yields
8 Servings