I'm not sure where my mother got this recipe but has been a favorite of mine since childhood. I imagine the "dutch" in the title is referring to "Pennsylvania Dutch" given her Mennonite roots. Coconut Dutch Apple Pie really takes your traditional apple pie to a new level as the topping is exceptional. Enjoy!
Preheat oven to 425 degrees.
Peel and slice 4-5 lunchbox size Golden Delicious (sweet) or Granny Smith (tart) apples and place in your favorite 9 inch unbaked pie shell. (We prefer Wick's brand unbaked pie shells.)
2 Tablespoon Flour
1/2 cup Sugar
1/8 teaspoon Salt
1 teaspoon Cinnamon
Pour over apples in pie shell.
Sprinkle 1 Tablespoon Lemon Juice over pie contents.
Dot with 1 Tablespoon Butter or Margarine
Bake at 425 degrees for 10 minutes and then reduce heat to 375 degrees and bake for another 45 min.
While your pie is baking, Combine:
1/4 cup Sugar
1/2 cup Flour
1/4 cup melted Butter
3/4 cup Unsweetened Coconut
Sprinkle over baked pie. Return to oven to bake 8-12 minutes or until coconut topping is toasted.
Best when served on a fall day and topped with whipped topping or vanilla ice cream along with a hot cup of steamy apple cider!