| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1/2 | T | Minute tapioca |
| 2/3 | c | Sugar |
| 4 | c | Sliced peaches |
| 1 | t | Lemon juice |
| 1/8 | Teaspon salt | |
| 1/3 | c | Packed brown sugar |
| 1/4 | c | Flour |
| 3 | T | Softened butter |
| 3/4 | c | Coconut |
INSTRUCTIONS
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 1/3 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@AOL.COM> on Sep 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1771
Calories From Fat: 470
Total Fat: 54.4g
Cholesterol: 91.6mg
Sodium: 208.9mg
Potassium: 1671.2mg
Carbohydrates: 327.4g
Fiber: 17.4g
Sugar: 284.9g
Protein: 11.9g