Thursday, August 2, 2012


4 to 4 1/2 cups sliced fresh peaches
1/2 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground nutmeg
dash of salt, optional
1/4 cup fresh orange juice
1 9-inch unbaked pie shell
2 tbsp butter
2 cups flaked coconut
1 can (5-oz) evaporated milk
1 beaten egg
1/4 cup sugar
1/4 cup almond (or vanilla) extract

Preheat oven to 450 degrees.

Combine the peaches, 1/2 cup sugar, flour, nutmeg, salt-if using, and orange juice in a medium mixing bowl.  Pour the mixture into the unbaked pie shell.  Cut the butter into thin pats and use to dot the top of the peach mixture.  Bake pie at 450 degrees for 15 minutes.

While pie is baking, combine the coconut, evaporated milk, egg, 1/4 cup sugar, and extract.  Pour this over the hot pie.  Reduce the oven temperature to 350 degrees and bake until the coconut is toasted, about 35 to 40 minutes.  Delicious served either warm or chilled.

Store pie in refrigerator.

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