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Friday, August 5, 2011

Brown Sugar Peach Pie with Coconut Streusel

I can't take credit for this tasty dessert.  It came from Cooking Light in July of 2000.  It is THE most delicious peach pie I've ever had.  But then, I'm a sucker for any dessert with a crumbly topping.

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.

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