|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.