Apple Coconut Pie With Cream Cheese Pastry Recipes

Steps:

• In a large bowl cream together cream cheese and butter.
• slowly sift in flour and salt.
• Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
• Roll out on a floured board and use as you will.

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Using a mixer, combine the butter and the cream cheese well.
• Using your hands, mix in the flour and the salt till completely combined.
• Shape into a ball and chill for 15 minutes before using.
• Pre-heat oven to 400°F.
• Divide the dough ball in two and roll each half out (on a lightly-floured surface) into a circle about 1/8 inch thick.
• Line a 10 inch deep-dish pie pan with one circle.
• Arrange the apples in this unbaked pie shell; you will want to do this as neatly as possible in order to get them all inches.
• In a bowl, combine the sugar, flour and salt; sprinkle evenly over the apples.
• Next, cover the apples evenly with the coconut.
• Sprinkle the vanilla over the top, and dot with the butter.
• Place the remaining circle of pastry over the filling; seal and flute edges.
• Cut slits in top to allow steam to escape.
• Bake at 400°F for 10 minutes, then reduce heat to 300° and bake an additional 35 to 40 minutes until the top is golden and the juices are bubbling.