Trimpastry about ½″ beyond pan and turn dough under to make a stand-up rim.
Rollremaining dough and cut into strips ½″ wide.
Attachends of 7 strips to rim of pie by moistening and pressing firmly. Twist each strip across fruit and attach at opposite side of pie. Repeat with 7 more strips, crisscrossing to form attractive trellis top. Flute rim.
Bakein hot oven (425°F.) 50-60 minutes.
BEST COCONUT CUSTARD PIE
Makea baked “Water-Whip” Pie Shell, [page 19].
Beat slightly3 eggs and 2 egg yolks or 4 eggs.
Add⅔ cup sugar, ½ teaspoon salt, 2 cups milk, 1 teaspoon vanilla and mix. Strain mixture.
Add¾ cup shredded toasted coconut[2].