Ambrosia Apple Pie

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Ambrosia Apple Pie

Post  justmecookin on Sun Feb 14, 2010 1:42 pm

Ambrosia Apple Pie

1 pastry shell (9 inches), baked
1/2 cup packed brown sugar
1/2 cup apple juice
2 tablespoons butter or margarine
2 tablespoons cornstarch
1/4 teaspoon salt
4 cups thinly sliced peeled baking apples
2 teaspoons lemon juice
1 egg
2/3 cup evaporated milk
1/2 cup sugar
1/2 cup flaked coconut
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Pecan Cream Topping
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Whole pecans, toasted, optional

Line pastry shell with a double thickness of foil. Bake at 450 for 5 minutes. Remove from the oven; remove foil. Cool pastry shell.

In a saucepan over medium heat, bring brown sugar, apple juice, butter, cornstarch and salt to a boil. Stir in apples and lemon juice; cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell.

In a small bowl, beat egg, milk, sugar, coconut, vanilla and cinnamon; mix well. Pour over apple mixture. Bake at 350 for 40-45 minutes or until mixture is set. Cool on a wire rack.

For topping, beat the cream cheese and sugar in a mixing bowl. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Chill for 4-6 hours. Makes 8 servings.

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