|Flour||1 2⁄3 Cup (26.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Oranges||2 , grated peel|
|Egg||1 , lightly beaten|
|Butter||1⁄4 Pound (1 Cube)|
|Eggs||2 , lightly beaten|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Angel flake coconut||2 Cup (32 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Coconut syrup/Apricot jam||1⁄4 Cup (4 tbs)|
Pastry: Mix first 5 ingredients together; cut in butter with pastry blender until fine.
Add egg and stir with fork until blended.
Work by hand into ball.
Save 1/3 of dough.
With the 2/3, roll on waxed paper to fit 10" pie pan, but not over edge.
Bake for 8 minutes at 325 degrees.
Meantime, roll other 1/3 into ropes for lattice strip.
Filling: Beat eggs lightly; stir in sugar, flour and salt.
Add coconut, orange juice and butter.
Mix and pour into pastry.
Make lattice; trim and press into edges of pie.
Bake 40 minutes at 325 degrees, until set and brown.
Heat jam or coconut syrup and brush on while pie is warm.
Is best a day or more old.
Also can be made as small tarts.
Serving size: Complete recipe
Calories 4511 Calories from Fat 1819
% Daily Value*
Total Fat 209 g321.9%
Saturated Fat 139.7 g698.6%
Trans Fat 0 g
Cholesterol 994.4 mg331.5%
Sodium 1812.1 mg75.5%
Total Carbohydrates 627 g209%
Dietary Fiber 21.1 g84.4%
Sugars 400.3 g
Protein 52 g104.9%
Vitamin A 117.6% Vitamin C 343.6%
Calcium 70% Iron 99.5%
*Based on a 2000 Calorie diet