Coconut Dutch Apple Pie
|Tart apple slices||5 Cup (80 tbs), 1/4 inch thick|
|Unbaked 9 inch pie shell||1|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Flaked coconut||3⁄4 Cup (12 tbs) (Baker's Angel)|
Combine 2 tablespoons flour, 1/2 cup sugar, the salt, and cinnamon.
Place a layer of apples in pie shell and sprinkle with part of flour-sugar mixture.
Layer remaining apples alternately with flour-sugar mixture.
Sprinkle lemon juice over pie and dot with 1 tablespoon butter.
Bake in hot oven (425Â°F.) 45 minutes, or until apples are tender.
Combine 1/4 cup sugar and 1/2 cup flour.
Add melted butter and mix until crumbly.
Sprinkle over baked pie.
Return to oven and bake 8 to 12 minutes longer, or until browned.