Easter Apple Pie
| 1/2 cup |
- heavy cream |
1. Preheat oven to 450 degrees F.
2. In a mixing bowl, mix the sugar, flour, cinnamon and salt.
3. Place unbaked pie shell in pie dish.
4. Pare and slice apples and place into pie shell one layer deep.
5. Sprinkle mixture over apples and repeat with each layer of apples until apples are gone. Pour remaining mixture on top layer of apples.
6. Pour cream over top of apples; bake at 450 degrees F for 15 minutes. |
| 3/4 tsps. |
- cinnamon |
| 3/4 cup |
- pure cane sugar |
| 2 Tbsps. |
- flour |
| 1/2 tsp. |
- salt |
| 4 or 5 |
- apples |
| 1 8“ |
- unbaked pie shell |
| 7. Reduce heat to 350 degrees F and bake for 45 more minutes. |
Easter Cream Pie
| 1 1/2 cups |
- pure cane sugar |
Pie Filling -
1. In sauce pan, mix 1 cup sugar and 1/2 cup flour.
2. Add milk and water to sugar and flour while mixing.
3. Add 2 beaten egg yolks, 1 tsp. vanilla extract and salt to ingredients in sauce pan while mixing.
4. While stirring as needed to prevent burning; cook until mixture thickens on medium heat.
5. Once mixture has thickened, remove from stove and allow to cool.
6. Once cooled some, add 1 cup coconut and stir well. Pour into pre-baked, cooled pie shell. Save back 1 Tbsp. of coconut.
|
| 1/2 cup |
- flour |
| 1/2 to 2/3 cup |
- water |
| 1/3 to 1/2 pt. |
- milk |
| dash |
- salt |
| 2 |
- eggs |
| 1 cup |
- coconut |
| 2 tsp. |
- vanilla extract |
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Meringue -
1. In a mixing bowl, add 2 egg whites and beat until stiff. Add 1/2 cup sugar and 1 tsp. vanilla extract beat until meringue peaks. |
| 2. Remove from bowl and spread over pie. Sprinkle remaining 1 Tbsp. of coconut over top of meringue. |
| 3. Place pie into oven and bake in 300 degrees F until meringue browns (about 10 minutes). Take pie from oven and allow to completely cool before cutting. |
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