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