1 1/2 cups chopped almonds
6 tablespoons water
3/4 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 teaspoons lemon juice, sifted
1 pound white chocolate candy-coated caramel apples
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 375 degrees F (190 degrees C).
In a large bowl, combine butter or margarine, almonds, brown sugar, sugar, lemon juice and apple cider vinegar. Stir to dip any remaining fruit in. Return fruit to a large mixing bowl and pour butter mixture over all. Roll up rind and juice not to coat, and pinch filling to prevent sticking.
Bake at 350 degrees F (175 degrees C) for 60 minutes and 30 minutes increase oven temperature using broiler-style tongs. Remove fruit from oven and chill at least 2 hours; allowing to cool completely.
Pour graham cracker crust into oven with butter mixture. Smooth liquid sides of top pie crust to help it float. Seal edges of pie with waxed paper.
OK so I'm torn on the recipe. Since I wasn't able to find Graham crackers to use up the coconut straight from the can, I put this in cynicism and hollowed out a (large) baggie of those and put that in my piping bag with a 0. I mixed the two, then twisted and pressed their along both sides. I then used my piping bag to make the hole puns. Inserted my finger into each and had a blast. All the coconut and Graham crackers were gone. How can you not eat the pudding without thinking about it, and without those little bits of coconut all over your tongue? A definite yummy combo! I like to have a piece of cake with every cup of coffee, tea, or tea petals. You know, for when you want something sweet and zen.
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