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Brown Sugar-Peach Pie with Coconut Streusel

Source of Recipe

Cooking Light, July '00


Recipe Introduction

This is a delicious pie! My notes are at the bottom. I think this is best served on the day it's made.

List of Ingredients

1/2 (15 ounce) package refrigerated pie dough (such as Pillsbury)
2/3 cup packed brown sugar, divided
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
8 cups sliced peeled ripe peaches, about 3 1/2 lbs. (about 12 peaches)
1/3 cup regular oats
1/4 cup flaked sweetened coconut
1 1/2 tablespoons butter or stick margarine, melted



Recipe

Preheat oven to 425 degrees.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with foil, and arrange pie weights or dried beans on foil. Bake at 425 degrees for 10 minutes. Reduce oven temp. to 350 degrees. Remove pie weights and foil. Bake at 350 degrees for 5 minutes. Cool crust on a wire rack.

Combine 1/3 cup brown sugar, flour and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into crust. Bake at 350 degrees for 30 minutes. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake an additional 30 minutes or until golden. Cool on wire rack.

8 servings

320 cal, 10.6 g fat, 2.1g pro, 55.8g pro, 55.8g carb, 11mg chol, 137mg sod.


NOTES : If your peaches are very ripe and juicy, you may need to use an additional 1 to 2 tablespoons flour to thicken the filling.


My NOTES : I made my own crust; used 5 T. flour; and used a little extra cinnamon. Next time I might drain my peaches off a little because they were very juicy. Also I might use a deep dish pie plate next time because the juices dripped out of the pie plate. I had to put a pan beneath it to catch the juices.