Unbaked pie shell
1 large paper sack
4 large apples (peeled & cut)
Mix:
1 C. sugar
3 T. flour
1/2 t. cinnamon
Topping:
1/2 C. sugar
1/2 C. flour
1/2 C. butter
Pile apples in the center of the pie shell in pan. Spread MIX
over the apples. Spread TOPPING over mix.
Bake at 400 degrees for 1 hour in a paper sack.
Let cool for 10 minutes before removing from the sack.
Highland Mist
1 pint frozen whipped topping, thawed
1/2 tsp almond extract
1 cup crumbled soft coconut macaroons (about 6 2 inch
cookies)
1/3 cup chopped candied cherries
slivered almonds
Blend together topping and almond extract. Fold in crumbled
cookies and chopped cherries. Chill about 30 minutes. Serve with toasted
almonds sprinkled on top.
Variation: Use rum extract for a wonderfully different
flavor!
COCONUT CARAMEL PIE
1/4 cup butter
7 oz. coconut (can kind will do)
1/2 cup chopped pecans or walnuts
8 oz. package of cream cheese
1 can of Eagle Brand condense milk
16 oz. cool whip
1 12 oz. jar caramel ice cream topping
2 9" deep dish pie crusts (pre-baked till slightly brown)
Melt butter, add coconut, cook untill brown stirring
frequently...
Combine cream cheese, milk untill smooth......fold cool whip
into that
mixture.
Pour 1/4 of the mixture in the pie shell,
Top with coconut and nuts, pour caramel over,
repeat layering...
Chill till set....
Puddings and Pies of All Kinds
