Ingredients
- 1 Pure Butter Pie Crust
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup firmly packed Imperial Sugar Light Brown Sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 5 cups fresh Granny Smith apples, sliced and peeled
- 2 tablespoons butter, cubed
- 2 cups shredded coconut
- 1 egg, beaten
- 1/4 cup milk
- 1/2 teaspoon salt
- Coconut Topping
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
Directions
- Preheat oven to 375°.
- Prepare crust and place into pie pan. Prick bottom of crust with a fork and keep chilled until ready to fill.
- Combine both sugars, flour, and cinnamon in a small bowl.
- Place 1/2 of apples in bottom of pie crust. Sprinkle with 1/2 of sugar mixture. Top with remaining apples and sugar mixture. Dot with butter.
- Cut two layers of aluminum foil in a circle to cover only the filling of the pie (not the crust). Bake for 30 minutes.
- Remove pie from the oven and prepare coconut topping by combining sugar, coconut, egg, milk, and salt. Stir well until fully blended. Spread coconut mixture over apple and return to oven, covered, for an additional 30 minutes.
- Remove foil for the last 10 minutes of baking to brown coconut.
- Let cool completely before slicing.
Imperial Sugar Insight
This recipe was originally published in the 1998 Homemade Good News Cookbook Vol. VIII.