Recipe by CASunshine
I picked up this recipe in a bonus book from Taste of Home. Maxine Hearney posted the recipe and said it had been in her family for 75 years. It is really delicious served warm with a scoop of vanilla ice cream.
Top Review by Buggybears
Made this today to use up some extra apples. The flavor was very good, but I would suggest a quick blind bake of the crust to add a little more sturdiness - they are very fragile. Plus, I prefer the taste of more well-done shortbread. The lemon juice is key; otherwise, these are very very sweet with no contrast. I added a little salt to both the shortbread and the topping, which was very welcome. Next time, I would also make sure my nuts were very finely chopped to ensure even distribution. My apples were sliced quite thin - I used the slicing side of a box grater - and I think that works the best. I will definitely make this recipe again with these little tweaks!
- 354.88 ml all-purpose flour
- 2.46 ml salt
- 236.59 ml sugar, divided
- 118.29 ml butter, room temperature
- 946.36 ml apples, peeled, sliced
- 29.58 ml lemon juice
- 4.92 ml ground cinnamon
- 1 egg, slightly beaten
- 78.07 ml evaporated milk
- 4.92 ml vanilla extract
- 177.44 ml nuts, chopped
- 314.66 ml flaked coconut
Directions See How It's Made
- In a bowl, combine flour, salt and 1/3 cup sugar.
- Cut in butter until mixture resembles fine crumbs; press into the bottom of a greased 13x9x2 inch baking pan.
- Arrange apple slices on top of crumbs; sprinkle with lemon juice.
- Combine 1/3 cup sugar with cinnamon; sprinkle over apples.
- Bake at 375 degrees Fahrenheit for 20 minutes.
- Meanwhile, in a small bowl, combine remaining 1/3 cup sugar with the egg, evaporated milk, vanilla, nuts, and coconut.
- Spoon mixture over baked apples; bake for another 20 minutes or until golden brown.
- Cut into squares while warm.