I've had this recipe pasted in my recipe binder for many years now. It's originally from the food section of the Houston Chronicle and is one of their most requested recipes. It's an easy pie to make, using canned pie-sliced apples, but what really makes this pie is the delicious cream cheese, coconut, and chopped walnut topping. I've always gotten compliments whenever I served this!

Ingredients

8 serv.

Pie
pre-baked pie crusts1
(9 inch)
cornstarch↗1 tablespoon
sugar↗1⁄2 cup
heavy cream or 1/4 cup undiluted evaporated milk↗1⁄4 cup
butter↗3 tablespoons
lemon juice↗1 tablespoon
pie-sliced apples1 ounce
(20 ounce) can, well drained in a colander
Topping
cream cheese↗1 ounce
(8 ounce) package, softened
sugar↗1⁄3 cup
egg↗1
grated coconut↗1⁄2 cup
chopped walnuts1⁄2 cup

Step-by-step instructions

1
Combine cornstarch and sugar in saucepan;stir in cream, mixing well.
2
Cook over medium heat until boiling.
3
Stir in butter and lemon juice.
4
Add drained apples and simmer for 10 minutes, stirring occasionally.
5
Cool and pour into baked crust, filling shell three-fourths full.
6
Beat cream cheese and sugar until fluffy.
7
Beat in egg and spoon over apple filling.
8
Sprinkle coconut and walnuts over top.
9
Bake in a preheated 350 degree oven 15-20 minutes, or until topping is golden brown.
10
Cool before serving.

Source: food.com

Original recipe ↗

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