1 1/2 tablespoons butter or stick margarine, melted
How to Make It
Preheat oven to 425°.
Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes. Reduce oven temperature to 350°. Remove pie weights and foil. Bake at 350° for 5 minutes. Cool crust on a wire rack.
Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into prepared crust. Bake at 350° 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 a wire rack.
absolutely the best pie i've ever made. i took someone's suggestion on here to add pecans to the streusel topping and increased the coconut to 1/3 c. the whole family loved it and i would definitely make this again!
I had a lot of RIPE peaches I needed to use, and this recipe used a lot. It is excellent! I followed the recipe to the letter, except I put 1/3 cup of coconut instead of 1/4. Next time? Put about a cup less peaches, and add more flour or another thickener to soak up the peach juice. Yum! Vanilla bean light ice cream and you are SET! The hardest part was boiling and peeling the peaches!
This was just delicious. I used the Splenda brown sugar, and you'd never know the difference. I also left out the coconut and made the streusel with toasted pecans. Delicious! I'm already making it again this weekend with the season's last peaches.
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