"Hunger is the best sauce in the world."--Cervantes

Coconut Peach Pie Recipe

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This recipe for Coconut Peach Pie, by , is from Under the Midnight Sun: Recipes from Alaska and Beyond, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Willson
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 to 4-1/2 cups sliced fresh peaches (I use frozen)
1/2 cup sugar
3 Tbsp. flour
1/4 tsp. nutmeg
1/8 tsp. salt
1/4 cup orange juice
1 9-inch unbaked pie shell
2 Tbsp. butter
2 cups flaked coconut
1/2 cup evaporated milk
1 egg, beaten
1/4 to 1/2 cup sugar
1/4 tsp. almond extract

Directions:
Directions:
Mix together peaches, sugar, flour, nutmeg, salt and orange juice in medium bowl. Pour mixture into pie shell. Dot with butter; bake at 450 for 15 minutes. Meanwhile, combine coconut, milk, egg, sugar and almond. Pour over hot peach mixture. Reduce heat to 350 and bake until coconut is toasted, about 30 minutes. Chill pie unless eaten at once.

Number Of Servings:
Number Of Servings:
8

 

 

 

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