4 to 4-1/2 cups sliced fresh peaches 1/2 cup sugar 3 tablespoons 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, beaten 1/4 to 1/2 cup sugar 1/4 teaspoon almond extract
In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450Â° for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350Â° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator. Yield: 8 servings.
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