- 4 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 (9 inch) unbaked pie shell
- 2 tablespoons butter
- 2 cups flaked coconut
- 1 (5 ounce) can evaporated milk
- 1 egg, beaten
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- In a medium bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450 degrees F for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350 degrees F and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.