3 Reviews

This is wonderful!! It has a creamy filling with a crunchy shell. The taste of the peaches with the sour cream is great! I baked the crust at 350° for 12 minutes. I will definitely make this again. Thanks Jan!

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MizzNezz November 02, 2002

This is a wonderful recipe, i have been using it for years. Today I have made individual small pies and used butternut snap biscuits for the crust, just put them in small patty tins and cook for about 10 minutes or until they soften. Reserve one biscuit for topping. Proceed as normal, when you come to the topping, process reserved bisciut in a food processor and sprinkle over the top. This method is so quick and easy if you are in a tearing hurry.

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nannydevil September 10, 2011

What a lovely recipe. I wasn't sure what coconut to use, so i did use freshly grated coconut. I did make one change, I used freshly grated ginger since i'm not really fond of orange flavors. I'm going to try this with fresh mangos next time. Thanks!

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Liara March 31, 2008
Almond Peachy Pie