Megans Coconut Crunch Apple Pie Food

COCONUT CRUNCH APPLE PIE WITH COCONUT PECAN CRUMBLE

Steps:

• Preheat oven to 400° F

COCONUT CRUNCH APPLE PIE

Steps:

• Crust:mix flour and salt.cut in shortning until pea sizedmix in water by the tbsp until dough is soft.roll out doughsprinkle with coconut and roll in.place in bottom of pie plate.
• Filling:Mix together put in crust.(apples sugar cinnamon and flour).
• Topping:Mix together Sprinkle on top.(Last 6 ingredients).
• bake at 350* for 30 minute.

COCONUT CRUNCH APPLE PIE

Steps:

• Mix filling ingredients and turn into uncooked 9" crust that has been sprinkled with coconut. Mix flour, brown sugar and cinnamon. Mix in butter, then coconut and walnuts. Sprinkle evenly over pie. Bake pie at 400℉ (200℃) for 40 to 45 minutes Allow to cool before cutting.

APPLE CRUNCH PIE

Steps:

• Preheat oven to 450°.
• Line 9" pie plate with pie crust and flute edges.
• Mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs.
• For filling, peel, core and slice apples 1/8" thick.
• Toss with lemon juice to coat.
• Mix remaining ingredients together and sprinkle over apple slices, tossing to coat.
• Layer apple slices in pie shell mounding them higher in center.
• Pat topping evenly over apples to form a top crust.
• Place pie on a baking sheet to catch any drips.
• Bake for 15 minutes, then reduce oven temperature to 350° and bake for 45 minutes more.
• If topping browns too quickly, place a piece of foil over pie.
• Cool pie completely on a wire rack before serving.

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

COCONUT PEACH CRUNCH PIE

Steps:

• 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. Spread pie filling in crust. In small bowl combine coconut, flour and sugar. Stir in margarine or butter. Sprinkle over pie filling.3. Bake on baking sheet at 350°F about 35 minutes or until filling is bubbly and topping is light brown. Serve warm or cool.

COCONUT CRUNCH PIE RECIPE - (4.5/5)

Steps:

• CRUST: Sift flour with salt. Cut in shortening until particles are the size of small peas. Sprinkle cold water over mixture, tossing until dough is moist enough to hold together. Form into a ball. roll out on floured pastry cloth or board to an 11-inch circle. Fit loosely into pie pan. Fold edge to form standing rim; flute. FILLING: Combine three egg yolks with sugar and mix in salt. Add milk and softened butter. Beat thoroughly. Fold in 1 cup coconut. Set aside. Beat egg whites until stiff but not dry. Fold into egg yolk mixture. Pour into pie pan. Preheat oven to to 350°F. Bake for 35 to 40 minutes. Tip: Cracking that big nut: Submerge the coconut in cold water for five minutes first. Then, using a hammer and nail, or, sharp kitchen shears, pierce holes through the "eyes" of the coconut. Drain the coconut milk out of the coconut, pouring it through a fine strainer into a measuring glass (it will be a cloudy/clear liquid.) Crack the coconut with a hammer. Place the pieces in the fridge for an hour to separate the coconut meat from the shell. You'll need to scrape/peel the brown "skin" from the coconut pieces-tedious, but necessary. Then you're almost there! Put the coconut pieces through a food processor to grate the meat. Fresh coconut spoils quickly if not refrigerated.

COCONUT CRUNCH PIE

Steps:

• Mix and pour all ingredients into a buttered 9" pie pan and bake at 350* for 20 minutes.
• Serve with whipped cream or Cool Whip topping -- .