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 Preheat oven to 425F. 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 425F for 10 minutes. Reduce oven temperature to 350F. Remove pie weights and foil. Bake at 350F 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 350F 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. Serves 8. CALORIES 320 (30% from fat); FAT 10.6g (sat 5.1g,mono 4g,poly 1g); IRON 0.9mg; CHOLESTEROL 11mg; CALCIUM 29mg; CARBOHYDRATE 55.8g; SODIUM 137mg; PROTEIN 2.1g; FIBER 3.1g _______________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
