APPLE AND CUSTARD IMPOSSIBLE PIE

75 g plain cake flour
215 g caster sugar
85 g desiccated coconut
4 eggs, lightly whisked
2 teaspoons vanilla extract
125 g butter, melted
500 ml milk
4 fresh apples, peeled, cut into pieces and steamed in the microwave for 4 minutes or 385 g tinned appels

Preheat oven to 180ºC. Grease a 5 cm deep, 28 cm round pie dish**.
Use a whisk to whisk the flour, sugar, coconut, eggs, vanilla and butter in a large bowl. Gradually add the milk, whisking constantly, until combined.
Place the apple slices over the base of the prepared dish. Pour over coconut mixture.
Bake the pie for 1 hour or until set.
Set aside to cool before serving.

Note:
Do not use a smaller pie dish, otherwise the dough will be too much.

Recipe tested and photo: Bernadene Daniell Prinsloo