Instructions: Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla, salt, stirring well. Stir in 1/2 cup of pecans and coconut; pour filling into unbaked pastry shell, and top with remaining 1/2 cup of pecans. Bake at 325 degrees for 55 minutes.

Yield: one 9 inch pie.

Combine flour amd sugar in bowl. Cut 1/2 butter until mixture is crumbly; remove 1/2 cup of this mixture and set aside. Combine egg amd sour cream; add to dry ingrediants, and stir just until moistened. Spread two thirds of batter over bottom and part way up sides of greased 9 in springform pan. Combine pie filling, lemon peel and raisins and nuts. Spoon over batter. Drop spoonfuls of remaining batter over filling. Sprinkle with reserved crumb mixture. Bake at 350 degrees for one hour or until done.

Make glaze by putting all ingrediants in blend (make sure milk is hot) cover and process on high unti sugar is dissolved; set aside and cool coffeecake slightly and drizzle with glaze.

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