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