Recipe: Apple Coconut Pie

Apple Coconut Pie
Source: Pillsbury, December, 1995

1 1/3 cups angel flake, toasted coconut
1/3 cup sweetened condensed milk
5 cups peeled, thinly sliced tart apples
1/2 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon

In small bowl, combine toasted coconut and condensed milk; blend well. Spoon evenly into pie crust-lined pan.

In large bowl, combine apples, sugar, flour and cinnamon; blend well. Spoon over coconut mixture. Place second crust over filling; fold edge of top crust under bottom crust. Flute edge; cut slits in several places.

Bake at 425 for 40-45 minutes or until apples are tender and crust is golden brown. If necessary, cover edge of crust with strips of foil after 20 minutes of baking to prevent excessive browning.

To toast coconut spread on cookie sheet. Bake at 375 for about 5 minutes or until light golden brown, stirring occasionally.