½ cup packed brown sugar
½ cup apple juice
2 Tablespoons butter or margarine
2 Tablespoons cornstarch
¼ teaspoon salt
4 cups thinly sliced peeled baking apples
2 teaspoons lemon juice
1 baked, 9 inch, pastry shell
1 egg
2/3 cup evaporated milk
½ cup sugar
½ cup flaked coconut
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
PECAN CREAM TOPPING
1 package (8 ounce) cream cheese. softened
½ cup sugar
¾ cup chopped pecans, toasted
1 teaspoon vanilla extract
1 carton (8 ounce) frozen whipped topping, thawed
Whole pecans, optional
In a saucepan over medium heat, bring the brown sugar, apple juice, butter,
cornstarch and salt to a boil. Stir in apples and lemon juice; cook and stir over low
heat until apples are crisp-tender, 5 - 8 minutes. Pour into pastry shell. In a small bowl
beat egg, milk, sugar, coconut, vanilla and cinnamon; mix well. Pour over apple mixture.
Bake at 350º for 40 - 45 minutes or until mixture is set. Cool on a wire rack. For topping, beat
cream cheese and sugar in a mixing bowl. Stir in pecans and vanilla. Fold in whipped
topping. Spread over pie. Garnish with pecans if desired. Chill for 4 - 6 hours.
Yeilds: 8 servings