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   Southern Ambrosia Apple Pie

        

    1/2 c  brown sugar,Packed

    1/2 c  apple juice

      2 T  butter (or margarine)

      2 T  cornstarch

    1/4 t  salt

      4 c  thinly sliced baking apples

           -Peeled

      2 t  lemon juice

      1    pastry shell (9 inches)

           -baked

      1    egg

    2/3 c  evaporated milk

    1/2 c  sugar

    1/2 c  flaked coconut

      2 t  vanilla extract

      1 t  cinnamon,Ground

           Pecan Cream Topping

      1 pk cream cheese,(8 ounces)

           -softened

    1/2 c  sugar

    3/4 c  chopped pecans,toasted

      1 t  vanilla extract

      1 ct frozen whipped topping,(8

           -ounces) thawed

           pecans toasted,optional

In a saucepan over medium heat, bring brown sugar, apple juice,

butter, cornstarch and salt to a boil. Stir in apples and lemon juice;

cook and stir over low heat until apples are crisp-tender, five to

eight minutes. Pour into a pastry shell. In a small bowl, beat egg,

milk, sugar, coconut, vanilla and cinnamon. Mix well. Pour over apple

mixture. Bake at 350 degrees for 40-45 minutes or until mixture is set.

Cool on a wire rack. For topping, beat the cream cheese and sugar in a

mixing bowl. Stir in pecans and vanilla. Fold in whipped topping.

Spread over pie. Garnish with pecans if desired. Chill for four to six

hours.











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