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Brown Sugar Peach Pie

Source of Recipe


Cooking Light Magazine, July '00






List of Ingredients



• 1 pie crust (home made or refrigerated/frozen)
  
• 2/3 c. packed brown sugar, divided
  
• 3 T. all-purpose flour
  
• 1/2 t. ground cinnamon
  
• 8 c. sliced peeled ripe peaches (about 12 peaches)
  
• 1/3 c. regular oats
  
• 1/4 c. flaked sweetened coconut
  
• 1 1/2 T. butter, melted
  






Instructions



1. Preheat oven to 425 degrees. Line pie shell with foil and arrange pie weights over foil. Bake the shell for 10 minutes. Remove from oven and remove weights and foil. Lower the oven temperature to 350 degrees and bake shell at that temperature for 5 minutes. Cool shell on rack.
   
   
2. Combine 1/3 c. brown sugar, flour and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into crust. Bake at 350 degrees for 30 minutes.
   
   
3. Combine 1/3 c. brown sugar, oats, coconut and butter; sprinkle over peach mixture. Shield eges of crust with foil. Bake an additional 30 minutes or until golden. Cool on wire rack.
   
   






Final Comments


You can use additional flour if your peaches are very juicy. Bake on a pan to catch any juices!