Coconut peach pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Minute tapioca |
| ⅔ | cup | Sugar |
| 4 | cups | Sliced peaches |
| 1 | teaspoon | Lemon juice |
| ⅛ | Teaspon salt | |
| ⅓ | cup | Packed brown sugar |
| ¼ | cup | Flour |
| 3 | tablespoons | Softened butter |
| ¾ | cup | Coconut |
Directions
PART A
PART B
With an abundance of peaches now, this is a very good pie recipe from the PA Grange cookbook of some years ago. I hope you give it a try and enjoy it as much as my family.
Mix part "A" together in bowl and let stand 15 minutes. Mix part "B" together.
Put ⅓ of the coconut mixture in the bottom of a 9 inch unbaked pie crust.
Add the peach mixture and top with the remaining coconut mixture. Bake in a 425 degree oven for 45 minutes.
Posted to EAT-L Digest by Nancy Bruce <NLB44@...> on Sep 10, 1997
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