megan's coconut crunch apple pie
This apple pie is my favorite. It tastes just like a caramel apple! Make sure to put a cookie sheet on the rack below the pie, because it is very likely to overflow while it bakes. I have made this many times over the years, and everyone loves it.
yield
6 -8
method
Bake
Ingredients For megan's coconut crunch apple pie
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1 9 inch pie crust
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1/4 cup shredded coconut meat
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4 cups apple, peeled and sliced
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1/2 teaspoon cinnamon
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2 tablespoons flour
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1/2 cup sugar
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1/4 cup brown sugar
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1/2 teaspoon cinnamon
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1/4 cup butter
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1/2 cup coconut
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1/2 cup walnuts, chopped
How To Make megan's coconut crunch apple pie
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1Sprinkle 1/4 cup coconut on bottom of pie crust in pie crust. I only use Pilsbury refrigerated pie crust. Mix apples, sugar, 1/2 teaspoon cinnamon and 2 tablespoons flour. Turn into crust. Mix remaining flour, brown sugar, cinnamon, blend in butter then coconut and walnuts. Sprinkle over pie. Bake at 400 degrees for 40-45 minutes. Allow to cool completely before cutting. Put a cookie sheet on the bottom rack when baking to catch any overflow. Can be served cold, or warmed and topped with vanilla ice cream.
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2Double topping, watch and put foil over top if burning. Also, in NC 7.15.23 used 4 fuji apples. Next time do gala apples.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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