REDWOOD ROOM APPLE PIE
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!
Provided by Leslie in Texas
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the pie:.
- Combine cornstarch and sugar in saucepan;stir in cream, mixing well.
- Cook over medium heat until boiling.
- Stir in butter and lemon juice.
- Add drained apples and simmer for 10 minutes, stirring occasionally.
- Cool and pour into baked crust, filling shell three-fourths full.
- Make topping:.
- Beat cream cheese and sugar until fluffy.
- Beat in egg and spoon over apple filling.
- Sprinkle coconut and walnuts over top.
- Bake in a preheated 350 degree oven 15-20 minutes, or until topping is golden brown.
- Cool before serving.
Nutrition Facts : Calories 490.6, Fat 33.4, SaturatedFat 16.2, Cholesterol 79.3, Sodium 246, Carbohydrate 45.3, Fiber 3.9, Sugar 29, Protein 6.2
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