Apple-Coconut Pie
Apple-coconut pie is a delightful fusion of flavors that offers a harmonious blend of sweet and tart tastes with a tropical twist. The cream-cheese pastry is buttery and flaky, providing a perfect base for the rich filling.
Yield
8 servingsPrep
20 minCook
50 minReady
90 minThe apples bring a subtle sweetness and a hint of tartness, while the coconut adds a creamy, nutty taste and a delightful texture.
The coconut crumble topping adds a delightful crunch and a burst of coconut flavor, enhancing the overall experience.
In essence, apple-coconut pie is a delicious dessert that combines the comforting familiarity of a classic apple pie with the exotic allure of coconut, making it an irresistible treat for dessert lovers.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cream cheese pastry | |||
| 2 | cups |
all-purpose flour
|
|
| 6 | ounces |
cream cheese
softened |
|
| 1 | cup |
butter
or margarine, softened |
|
| ½ | teaspoon |
salt
|
|
| Pie filling | |||
| 3 ½ | cups |
apples
tart, thinly |
*
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt
dash |
*
|
| Coconut topping | |||
| 3 ½ | ounces |
coconut
flaked |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cream cheese pastry | |||
| 473 | ml |
all-purpose flour
|
|
| 173.4 | ml/g |
cream cheese
softened |
|
| 237 | ml |
butter
or margarine, softened |
|
| 2.5 | ml |
salt
|
|
| Pie filling | |||
| 828 | ml |
apples
tart, thinly |
*
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
salt
dash |
*
|
| Coconut topping | |||
| 101.2 | ml/g |
coconut
flaked |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Cream Cheese Pastry
Combine the margarine and cream cheese; mix well.
Cut in the flour and salt with a pastry blender or forks.
Shape the dough into a ball and chill thoroughly.
Divide the dough, roll half on a lightly floured board, and line a 9-10 inch (20 to 25cm) pie pan with pastry.
Pie
Preheat oven to 400℉ (200℃).
Arrange the apples in the unbaked pie shell.
Combine sugar, flour, and salt; sprinkle over apples.
Cover with coconut, sprinkle the vanilla over top, and dot with margarine.
Roll out the remaining pastry and place over the filling; seal and flute edges.
Cut slits in the top to allow steam to escape.
Bake at 400℉ (200℃) for 10 minutes; then reduce heat to 300℉ (150℃) degrees and bake for an additional 35 to 40 minutes.
