I found this recipe in a rural newspaper years ago. It's become one of my favorite recipes. I like to serve it warm with vanilla ice cream.
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 2 to 3 tablespoons cold water
- 4 cups sliced peeled tart apples
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup flaked coconut
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
- Roll out pastry to fit a 9-in. pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375° for 20 minutes.
- Meanwhile, in a small bowl, combine the first four topping ingredients. Stir in the egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender. Yield: 6-8 servings.
Originally published as Macaroon Apple Pie in Country August/September 1998, p49
Reviews for Macaroon Apple Pie
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Reviewed Nov. 18, 2014
"Sophie, the macaroon part is the coconut topping as you make macaroons with coconut."
Reviewed Nov. 16, 2014
"The recipe doesn't show macaroons. Where do you put that in.?"
Reviewed Sep. 20, 2010
"One of the best apple pies that I have ever tasted!"