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Apple Coconut Pie With Cream Cheese Pastry

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“This is an apple pie different from the ordinary . . . please notice, no cinnamon! I've never made a pastry as easily as this; it rolls out like a dream and bakes up puffy, golden and tender. Yummy with a scoop of vanilla ice cream. Preparation time does not include chilling time for the pastry.”
READY IN:
1hr 15mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a mixer, combine the butter and the cream cheese well.
  2. Using your hands, mix in the flour and the salt till completely combined.
  3. Shape into a ball and chill for 15 minutes before using.
  4. Pre-heat oven to 400°F.
  5. Divide the dough ball in two and roll each half out (on a lightly-floured surface) into a circle about 1/8 inch thick.
  6. Line a 10 inch deep-dish pie pan with one circle.
  7. 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.
  8. In a bowl, combine the sugar, flour and salt; sprinkle evenly over the apples.
  9. Next, cover the apples evenly with the coconut.
  10. Sprinkle the vanilla over the top, and dot with the butter.
  11. Place the remaining circle of pastry over the filling; seal and flute edges.
  12. Cut slits in top to allow steam to escape.
  13. Bake at 400°F 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.

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