Food recipes
Apple Coconut Pie With Cream Cheese Pastry
Apple Coconut Pie With Cream Cheese Pastry Ingredients: butter, without salt cheese, parmesan, hard wheat flour, white, all-purpose, unenriched salt, table apples, raw, with skin sugars, granulated wheat flour, white,...
Apple Coconut Pie With Cream Cheese Pastry
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
butter, without salt
Directions:
Using a mixer, combine the butter and the cream cheese well.
Using your hands, mix in the flour and the salt till completely combined.
Shape into a ball and chill for 15 minutes before using.
Pre-heat oven to 400F.
Divide the dough ball in two and roll each half out (on a lightly-floured surface) into a circle about 1/8 inch thick.
Line a 10 inch deep-dish pie pan with one circle.
Arrange the apples in this unbaked pie shell; you will want to do this as neatly as possible in order to get them all inches.
In a bowl, combine the sugar, flour and salt; sprinkle evenly over the apples.
Next, cover the apples evenly with the coconut.
Sprinkle the vanilla over the top, and dot with the butter.
Place the remaining circle of pastry over the filling; seal and flute edges.
Cut slits in top to allow steam to escape.
Bake at 400F for 10 minutes, then reduce heat to 300 and bake an additional 35 to 40 minutes until the top is golden and the juices are bubbling.
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
butter, without salt
Directions:
Using a mixer, combine the butter and the cream cheese well.
Using your hands, mix in the flour and the salt till completely combined.
Shape into a ball and chill for 15 minutes before using.
Pre-heat oven to 400F.
Divide the dough ball in two and roll each half out (on a lightly-floured surface) into a circle about 1/8 inch thick.
Line a 10 inch deep-dish pie pan with one circle.
Arrange the apples in this unbaked pie shell; you will want to do this as neatly as possible in order to get them all inches.
In a bowl, combine the sugar, flour and salt; sprinkle evenly over the apples.
Next, cover the apples evenly with the coconut.
Sprinkle the vanilla over the top, and dot with the butter.
Place the remaining circle of pastry over the filling; seal and flute edges.
Cut slits in top to allow steam to escape.
Bake at 400F for 10 minutes, then reduce heat to 300 and bake an additional 35 to 40 minutes until the top is golden and the juices are bubbling.