Pastry for 1-crust pie
2 tbsp. flour
3/4 cup sugar, divided
1 (3 1/2 oz.) can flaked coconut, divided
1/8 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
2 (20 oz. each) cans pie-sliced apples
1 tbsp. lemon juice
5 tbsp. butter
1/2 cup flour

Line 9-inch pie pan with pastry; flute edge. Combine 2 tbsp. flour, 1/2 cup sugar, 1 cup coconut, salt and spices. Layer app slices alternately in pie shell with sprinkling of mixture. Sprinkle on lemon juice; dot with 1 tbsp. butter.

Bake at 425°F for 35 minutes, or until crust is lightly browned.

Combine remaining sugar and flour. Melt remaining butter and add; mix well until crumbly. Add remaining coconut. Sprinkle over top of baked pie. Bake about 7 minutes longer or until topping is browned.