Golden Coconut Peach Pie |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
o 4 -4 1/2 cups fresh peaches, sliced
o 1/2 cup sugar
o 3 tablespoons all-purpose flour
o 1/4 teaspoon ground nutmeg
o 1/8 teaspoon salt
o 1/4 cup orange juice
o 1 unbaked pie shells ( 9 inches)
o 2 tablespoons butter
o 2 cups flaked coconut
o 5 ounces evaporated milk, small size
o 1 eggs, beaten
o 1/4-1/2 cup sugar
o 1/4 teaspoon almond extract
Directions
1. Preheat oven to 450 degrees.
2. In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
3. Pour into pie shell; dot with butter.
4. Bake at 450 degrees for 15 minutes.
5. Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
6. Remove pie from oven and pour this mixture over the hot filling.
7. Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
8. Serve warm, or chilled.
9. Store leftovers in refrigerator.
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