INGREDIENTS:

1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 stick butter
1 tbsp. vinegar
1 (4 oz.) can coconut

DIRECTIONS:

Mix sugar into the well beaten eggs. Blend in butter, add vanilla and vinegar. Pour into an unbaked shell and sprinkle the coconut on top. Bake 50 minutes at 350 degrees or until coconut is golden brown.

INGREDIENTS:

3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Dash of salt
6 c. thinly sliced pared tart apples

DIRECTIONS:

Heat oven to 425 degrees. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Sprinkle apple filling with crumb topping. Bake until crust is brown and juices begin to bubble. Cover top with aluminum foil during last 10 minutes of baking.

INGREDIENTS:

8 c. peeled sliced tart baking apples (about 3 lb.)
1/2 c. water
1 1/2 c. sugar
1 tsp. vanilla
1 baked 9″ pastry shell
1 c. graham cracker crumbs
1/2 c. all-purpose flour
1/2 c. sugar
1/3 c. butter
Nutmeg sauce

DIRECTIONS:

Place apple slices and water in a large saucepan. Bring to boiling. Reduce heat. Cover and simmer 10-12 minutes. Drain. Stir in the 1 1/2 cups sugar and vanilla.

In a medium bowl combine graham cracker crumbs, flour and 1/2 cup sugar. Cut in butter until mixture resembles coarse crumbs. Transfer apples to pastry shell. Top with crumb mixture. Bake in 375 degree oven about 25 minutes. Cool. Serve with nutmeg sauce. Serves 8.

Nutmeg Sauce: In a saucepan combine 1 egg yolk, 1 cup milk and 1/2 cup sugar. Bring to boiling, stirring constantly. Reduce heat; simmer 1 minute. Stir in 1/2 teaspoon ground nutmeg. Serve warm.