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Brown Sugar-Peach Pie with Coconut Streusel

Randy Mayor
Yield 8 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.