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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 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 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
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