Real Recipes From Real Home Cooks ®

megan's coconut crunch apple pie

Recipe by
Megan Stewart
Middletown, OH

This apple pie is my favorite. It tastes just like a caramel apple! Make sure to put a cookie sheet on the rack below the pie, because it is very likely to overflow while it bakes. I have made this many times over the years, and everyone loves it.

yield 6 -8
method Bake

Ingredients For megan's coconut crunch apple pie

  • 1 9 inch pie crust
  • 1/4 cup shredded coconut meat
  • 4 cups apple, peeled and sliced
  • 1/2 teaspoon cinnamon
  • 2 tablespoons flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • 1/2 cup coconut
  • 1/2 cup walnuts, chopped

How To Make megan's coconut crunch apple pie

  • 1
    Sprinkle 1/4 cup coconut on bottom of pie crust in pie crust. I only use Pilsbury refrigerated pie crust. Mix apples, sugar, 1/2 teaspoon cinnamon and 2 tablespoons flour. Turn into crust. Mix remaining flour, brown sugar, cinnamon, blend in butter then coconut and walnuts. Sprinkle over pie. Bake at 400 degrees for 40-45 minutes. Allow to cool completely before cutting. Put a cookie sheet on the bottom rack when baking to catch any overflow. Can be served cold, or warmed and topped with vanilla ice cream.
  • 2
    Double topping, watch and put foil over top if burning. Also, in NC 7.15.23 used 4 fuji apples. Next time do gala apples.

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