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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast! Ingredients:
4 to 4-1/2 cups sliced fresh peaches |
1/2 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/4 cup orange juice |
1 unbaked pie shell (9 inches) |
2 tablespoons butter |
2 cups flaked coconut |
1 can (5 ounces) evaporated milk |
1 egg, lightly beaten |
1/4 to 1/2 cup sugar |
1/4 teaspoon almond extract |
Directions:
1. In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes.
2. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator. Yield: 8 servings.
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