Brown Sugar-Peach Pie with Coconut Streusel

Randy Mayor
There are two goods ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a pairing knife.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 320
Caloriesfromfat 30 %
Fat 10.6 g
Satfat 5.1 g
Monofat 4 g
Polyfat 1 g
Protein 2.1 g
Carbohydrate 55.8 g
Fiber 3.1 g
Cholesterol 11 mg
Iron 0.9 mg
Sodium 137 mg
Calcium 29 mg

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 pounds or 12 peaches)
1/3 cup regular oats
1/4 cup flaked sweetened coconut
1 1/2 tablespoons butter or stick margarine, melted

Preparation

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.

Note:

July 2000