Pastry

1 2/3 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
Grated peel from two oranges, plus 5 tablespoons of their juice
1/2 cup butter, softened
1 egg, slightly beaten

Preheat oven to 325 degrees.

Mix flour, sugar, baking powder, salt and orange peel in mixing bowl. Cut in butter with pastry blender until fine. Add egg and juice and stir with fork until blended. Work by hand into ball. Remove 1/3 of dough and set aside. Roll remaining dough on waxed paper to fit 10-inch pie pan, but don’t allow dough to hang over edges. Bake for 8 minutes. Roll rest of dough into ropes for lattice top.

Filling

2 eggs
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 cups sweetened flaked coconut
1/4 cup orange juice
1/4 cup melted butter
1/4 cup coconut syrup or apricot jam

Beat eggs slightly. 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 filling is set and crust is browned.

Heat coconut syrup or jam and brush on pie while it is warm. Let cool. Is best after sitting a day.

Serving size: 1 slice. Per serving: 566 calories, 7 g protein, 24 g fat, 81 g carbohydrates, 4 g fiber, 299 mg sodium, 124 mg cholesterol.

Patsy Henderson, Central Texas Electric Cooperative