Brown Sugar Peach Pie with Coconut Streusel

1/2 (15 ounce) package refrigerated pie dough
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

Heat oven to 425 degrees F.

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 for 10 minutes.

Reduce oven temperature to 350 degrees F. Remove pie weights and foil. Bake or 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 degrees F 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.

Yield: 8 servings