Ingredients:

shortcrust pastry
3 apples
2 eggs
50g grated coconut
 40g orange jelly
pomegranate and pistachio for decoration

 Instructions

 Preheat oven to 175°C/ 350°F.
  Unroll the shortcrust pastry and line a 9-inch pie pan with it. Bake the pastry for 15 minutes.
 While the pastry is baking, peel and core the apples and cut them into half circles. Cover them with hot water to soften them. Drain the water and set the apple pieces aside.
 In a separate bowl, combine shredded coconut and orange jelly.
 In a small bowl, whisk the eggs, then add the coconut and jelly mixture to the eggs. Mix well.
 Pour the coconut and jelly mixture on top and spread the apple pieces over the pie.
Bake pie for an additional 15 minutes at 175°C/350°F until coconut and jelly mixture is set.
 Remove the pie from the oven and let it cool completely.
 Decorate the top of the pie with pomegranate seeds and pistachios.
  Serve and enjoy!

-THRY-