Brown Sugar-Peach Pie with Coconut Streusel

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 30%
  • Fat: 10.6g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 2.1g
  • Carbohydrate: 55.8g
  • Fiber: 3.1g
  • Cholesterol: 11mg
  • Iron: 0.9mg
  • Sodium: 137mg
  • Calcium: 29mg

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

  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.
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