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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.

Recipe by Cooking Light July 2000

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

320 calories; calories from fat 30%; fat 10.6g; saturated fat 5.1g; mono fat 4g; poly fat 1g; protein 2.1g; carbohydrates 55.8g; fiber 3.1g; cholesterol 11mg; iron 0.9mg; sodium 137mg; calcium 29mg.
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