Coconut and peach pie

Recipe from: 6/25/1998 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • CRUST
  • 190
    ml
    cake flour
  • 5
    ml
    baking powder
  • 430
    ml
    coconut
  • 80
    ml
    sugar
  • 65
    ml
    butter, melted
  • 1
    extra-large egg, whisked
  • FILLING
  • 410
    g
    peach slices, drained
  • 250
    ml
    fresh cream, chilled
  • 30
    ml
    sugar
  • 125
    ml
    yoghurt
  • 65
    ml
    slivered almonds
 

Method

20 min
 
Preheat the oven to 180 ºC. Spray a 26 cm pie dish with non-stick spray. To prepare the crust sift the cake flour and baking powder together. Stir in the coconut and sugar. Mix in the melted butter and whisked egg. Mix well or rub in with your fingers. Line the base of the pie dish with the pastry, pressing it along the sides of the dish. Bake the crust for 20 minutes or until golden brown. Cool. To prepare the filling arrange the peach slices in the cooled pie crust. Whip the cream in a mixing bowl. Add small quantities of sugar while beating, and whip until stiff. Stir in the yoghurt. Pour over the peaches and chill until firm. Sprinkle the almonds over the pie before serving. Makes a medium-sized tart.
 

Read more on: bake  |  fruit
 

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