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. (I often cover the outer rim of the pie crust with tinfoil to keep it from getting to dark during baking.)
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!