Print Recipe

Brown Sugar Peach Pie
with Coconut Streusel

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  • 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


  1. Heat oven to 425 degrees F.
  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 for 10 minutes.
  3. Reduce oven temperature to 350 degrees F. Remove pie weights and foil.
  4. Bake for 5 minutes.
  5. Cool crust on a wire rack.
  6. Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into prepared crust.
  7. Bake at 350 degrees F for 30 minutes.
  8. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture. Shield edges of crust with foil.
  9. Bake an additional 30 minutes or until golden.
  10. Cool on a wire rack.

Yield: 8 servings