A crisp, golden cookie crust spreads over the apple filling
4 medium-size peeled apples
¼ to ½c. sugar (depending on tartness of apples)
½tsp. ground cinnamon
½c. pecan pieces
¼c. butter, softened
1egg, well beaten
¾c. sifted flour
Thinly slice apples into 10" pie pan. Sprinkle with ¼ to ½ c. sugar and cinnamon. Top with pecans and coconut.
Make a batter of remaining ingredients by creaming together shortening and butter until fluffy. Add ½ c. sugar gradually. Stir in well-beaten egg, blending well. Add flour and stir in gently but thoroughly. Stir in vanilla. Spread batter over top of apples.
Bake in moderate oven (375°) until top is crisp and golden, about 35 minutes. Top with whipped cream, if desired.