| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix; (18 1/4-ounce) |
| 1/2 |
c |
Sweetened flaked coconut |
| 1/2 |
c |
Unsalted butter; room temperature (1 |
|
|
; stick) |
| 4 |
sm |
Pippin apples; peeled, cored, |
|
|
; thinly sliced |
| 1/4 |
c |
Plus 2 tablespoons sugar |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Sour cream |
| 1 |
|
Egg |
INSTRUCTIONS
Preheat oven to 350F. Butter 9x13-inch baking dish. Combine cake mix and
coconut in large bowl. Add butter and cut in, using fingers or pastry
blender, until mixture is crumbly. Press mixture onto bottom and 1 inch up
sides of prepared baking dish. Bake until edges of crust are golden brown,
about 10 minutes.
Arrange apples over crust. Sprinkle apples with 1/4 cup sugar and 1
teaspoon cinnamon. Whisk sour cream, egg and remaining 2 tablespoons sugar
in small bowl to blend. Pour mixture evenly over apples. Bake until apples
are tender and custard is set, about 40 minutes. Serve warm.
Serves 8.
Bon Appetit December 1991
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