Peach Melba Coconut Macroon Pie

This recipe is a Peach Melba Pit with a Coconut Macaroon Top - two of my favorite things.  Failure to allow the peaches to drain will cause the bottom pie crust to be soggy.

  9 Inch Refrigerated Pie Crust      

                                                      

  Filling                                                                                    Topping

  3.5 Cups Peach Slices                                                              2 Tbl Butter

  1.5 Cups Raspberries                                                               2 Cups Flaked Coconut

  1/2 Tsp Almond Extract                                                            5 Ounce Evaporated Milk

  1 1/2 Cup Sugar                                                                       1 Large Egg

  1/2 Cup All Purpose Flour                                                         1/3 Cup Sugar

  1 Tsp Cinnamon                                                                       1/4 Tsp Almond Extract

  1/4 Tsp Nutmeg

  1 Tbl Butter

 

Combine peeled and sliced peaches with sugar and put in a colander over a large bowl or the sink to allow some of the juice to  run off - 30 minutes to 1 hour.

Heat oven to 450 degrees.  Line a 9 inch deep dish pie plate with the crust, set aside.

Combine peach/sugar mixture and remaining filling ingredients except 1 Tbl butter, pour into the crust, dot with butter and bake  for 15 minutes.

While that bakes, combine topping ingredients.  When 15 minutes have passed, remove pie from oven and pour the topping over  the hot filling.  Reduce the heat to 350 degrees and bake about 45 minutes until the coconut is toasted.  Cool completely and cut.  Store in the refrigerator.