Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ tablespoon | Minute tapioca |
⅔ cup | Sugar |
4 cups | Sliced peaches |
1 teaspoon | Lemon juice |
⅛ \N | Teaspon salt |
⅓ cup | Packed brown sugar |
¼ cup | Flour |
3 tablespoons | Softened butter |
¾ cup | Coconut |
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