| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 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 |
| 1 | c | Margarine; softened |
| 6 | oz | Cream cheese; softened |
| 2 | c | Flour; all-purpose |
| 1 | ds | Salt |
INSTRUCTIONS
CREAM CHEESE PASTRY 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 From: [email protected] (S.Pickell) MM-Recipes Digest V3 #157 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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