Apple Cobblestone Pie
I know, I know. Another Apple Pie recipe after just baking Apple Crisp yesterday. Oh well, what can we do? We just have so many apples and my brother’s family just loves freshly baked home-made Apple Pie goodness. Before sharing the recipe, here is a tip for choosing baking apples. Apple varieties good for baking have tart flavor and firm texture. For best results, choose Jonathan, McIntosh, Winesap, Granny Smith, Rhode Island, Greening, Rome Beauty or Norther Spy varieties. In the Philippines, choose the smaller apples from China not the red Washington Apples. One pound of apples is equivalent to 3 medium apples and yields 3 cups of sliced apples.
Anyway, this recipe is called the Apple Cobblestone Pie because coconut is added for texture to the pie topping. Here are the ingredients:
Crust
Buy ready made pastry from the grocery or make your own using
One Pie Crust recipe.
Filling
6 to 10 medium apples, peeled, quartered (TIP: Make sure the apples form a nice heap on the pie plate)
1/2 cup brown sugar
3 tablespoons all purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoon Lemon Juice
Topping
1/2 cup dessicated coconut
1/4 cup all purpose flour
1/3 cup white sugar
2 Tablespoons margarine, butter, softened
Posted: October 8th, 2008 under Baking Recipes.
Comments: 1
I’ve already shared an 
I also bake apple pie every Christmas. The cinnamon smell reminds me so much of my childhood days when mom used to bake apple pie. There was one Christmas in the early seventies when Apple imports ceased. Mom innovated her apple pie by using sayote. No one knew it was a fake apple pie until she announced it after we all gobbled it up. But these days, apples are sold in most fruit stands. I use the tart apples (green/red apples) from China as they have a sweet apple aroma unlike the plain Washington apples. The Chinese apples have a crunchy texture that makes it a pleasure to eat.