- 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. Yield: 8 servings.
Reviews forSouthern Ambrosia Apple Pie
"I actually recall preparing this recipe when it was first featured in Taste of Home and I decided to prepare it again. I did make adjustments to the recipe: I omitted the salt!I'd used 1/4 cup freshly squeezed lemon juice, strained instead of 2 tsp. lemon juice.I did combine the brown sugar, apple juice, butter and cornstarch. I think for me, my best bet is to mix the cornstarch with the brown sugar, then in saucepan, combine the apple juice and butter; then add the brown sugar and cornstarch; bringing to a boil and stirring just until smooth and thickened. I then did add the apples and lemon juice and cooked 5 to 8 minutes over low heat until apples are crisp-tender. I poured apple filling into baked shell.I then prepared the coconut filling and I baked 40 minutes. For cream topping, I used 3/4 cup chopped walnuts in place of pecans & did NOT toast nuts! I used 1 tsp. almond extract in topping mixture, rather than the vanilla extract to have a flavor variety! I used a pie Partner type of pie shell weight to bake my pie shell! I did bake it 5 minutes at 450o F., and then I baked the apple and coconut fillings for 40 minutes at 350o F. I prepared the cream topping, but decided to use 1/2 of the topping on the ambrosia filling and the rest for topping another TOH pie!Thank you, Carolyn Griffin for sharing your recipe with Taste of Home!"
"This pie is a wonderful take on apple pie!!! We have an apple tree in our back yard giving us a lot of apples every year. Therfore getting tired of the same things every year I decided to try this recipe out, so glad that I did it is amazing my whole family loves it including my picky 4 year old. I have been asked for the recipe already several times every time I bring it somewhere the recipe is wanted..."
"This is a wonderful take on apple pie. The topping is unbelievable! I have made it on multiple occasions. Five star desert!"