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    You are in: Home / Recipes / Redwood Room Apple Pie Recipe
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    Redwood Room Apple Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Leslie in Texas's Note:

    I've had this recipe pasted in my recipe binder for many years now. It's originally from the food section of the Houston Chronicle and is one of their most requested recipes. It's an easy pie to make, using canned pie-sliced apples, but what really makes this pie is the delicious cream cheese, coconut, and chopped walnut topping. I've always gotten compliments whenever I served this!

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    Units: US | Metric




    1. 1
      For the pie:.
    2. 2
      Combine cornstarch and sugar in saucepan;stir in cream, mixing well.
    3. 3
      Cook over medium heat until boiling.
    4. 4
      Stir in butter and lemon juice.
    5. 5
      Add drained apples and simmer for 10 minutes, stirring occasionally.
    6. 6
      Cool and pour into baked crust, filling shell three-fourths full.
    7. 7
      Make topping:.
    8. 8
      Beat cream cheese and sugar until fluffy.
    9. 9
      Beat in egg and spoon over apple filling.
    10. 10
      Sprinkle coconut and walnuts over top.
    11. 11
      Bake in a preheated 350 degree oven 15-20 minutes, or until topping is golden brown.
    12. 12
      Cool before serving.

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    Ratings & Reviews:

    • on February 26, 2008

      This is THE BEST pie ever. I made it over 20 years ago and lost the recipe until finding it again online. It is easy to prepare and is a marvelous blend of apple, lemon, cream cheese, coconut and nuts. It's a calorie and cholesterol bomb so should be saved for special events. Mary in San Francisco

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    Nutritional Facts for Redwood Room Apple Pie

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 490.6
    Calories from Fat 300
    Total Fat 33.3 g
    Saturated Fat 16.2 g
    Cholesterol 79.2 mg
    Sodium 245.9 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 3.9 g
    Sugars 29.0 g
    Protein 6.1 g

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