Ingredients
4 to 4-1/2 cups sliced fresh peaches1/2 cup sugar3 tablespoons all-purpose flour1/4 teaspoon ground nutmeg1/8 teaspoon salt1/4 cup orange juice1 unbaked pie shell (9 inches)2 tablespoons butter2 cups sweetened shredded coconut1 can (5 ounces) evaporated milk1large egg, lightly beaten1/4 to 1/2 cup sugar1/4 teaspoon almond extract
Preparation
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.
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.
