Coconut peach pie

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



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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