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

Directions

1. Prepare pastry for Filled One-Crust Recipe using 9 inch pie pan. Use my One-crust Pie Recipe

2. Heat oven to 375 F.

3. In large bowl, combine all filling ingredients until apples are well-coated.

4. Arrange apples, rounded side up, in pastry-lined pan, placing close together to resemble cobblestones.

5. Sprinkle any remaining sugar mixture over apples. Set Aside.

6. In a bowl, combine all topping ingredients until crumbly. Use fork to mix them all together.

7. Sprinkle over apples in number 5.

8. Bake at 375 F for 40 minutes or until apples are tender.

Yield: 8 servings.

Tip: Large apples can be subsituted for medium apples cute each into 6 pieces.

Source: recipe was modified from “Pillsbury, The Complete Book of Baking”


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