2 (9 inch) pie shells
1/2 cup brown sugar
1/2 cup apple cider vinegar
2 cups creamated coconut
1 cup chopped pecans
3 tablespoons lemon juice
1 (9 inch) piecrust
4 eggs
1 (12 ounce) can sliced pecans, however desired
1 (8 ounce) can peach preserves
1 (8 ounce) can peach preserves
1/2 cup vegetable oil
1 cup chopped pecans
4 bananas, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans.
In a large saucepan, combine brown sugar, apple cider vinegar and coconut. Bring to a boil over medium heat, and remove from heat. Remove from heat, cover and simmer 2 minutes. Pour lemon juice over the top, stirring to bring to a boil. Stir in peach preserves. Pour in fruit preserves and peach preserves. Spread peach preserves evenly over crust.
Bake in preheated oven for 45 minutes. Remove from oven and set aside. Allow to cool completely. Preheat oven to 325 degrees F (165 degrees C). Line the bottom of each pie shell with pecans. Place an 8 inch pie pan over a large baking sheet. Reserve pecan strips for garnish. Place peach preserves on a foil lined baking sheet.
Bake peach preserves for 60 minutes in the preheated oven, stirring once. Remove peach preserves from oven, and place peach preserves on a serving dish. Garnish peach preserves with banana slices.
Was looking for a way to use my new found zest for something different than ordinary peaches. I tried this out and it looked sooooo good. I will definitely be using this method over and over. Yummy.
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