Brown Sugar-Peach Pie with Coconut Streusel

4 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
8 servings
July 2000
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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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Ratings & Reviews

Drea213's Review

Kristilyn1
August 30, 2011
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!

Kristilyn1's Review

lollypaul
August 28, 2010
I followed the recipe exactly and experienced no problems. If you are a coconut and peach lover...these two are a natural together!

lollypaul's Review

Drea213
August 25, 2010
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!

MissippiLawLady's Review

MissippiLawLady
August 14, 2009
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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