Brown Sugar-Peach Pie With Coconut Streusel

READY IN: 1hr 5mins
Recipe by Mirj

Make sure you use fresh peaches in this recipe, canned just doesn't do it justice.

Top Review by s'kat

This was quite a delicious pie, though I did reduce the number of peaches called for. I found that 8 cups of peaches created a towering mountain leaning out of the pie pan: I simply removed some until it came out about level. I also must admit I thought that the cooking time on the second half of the recipe was incorrect (I thought it would burn after 30 more minutes in the oven), but indeed I cooked the streusel for almost 25 minutes longer with great results. While I did use fresh, ripe peaches for this, it didn't come out quit as 'juicy' as I had hoped... but that sure didn't stop me (or anybody else for that matter) for going back for seconds. ;)

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Fit dough into a 9-inch pie plate.
  3. Fold edges under; flute.
  4. Line dough with a piece of foil, and arrange pie weights or dried beans on foil.
  5. Bake at 425 degrees for 10 minutes.
  6. Reduce oven temperature to 350 degrees.
  7. Remove pie weights and foil.
  8. Bake at 350 degrees for 5 minutes.
  9. Cool crust on a wire rack.
  10. Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches.
  11. Toss gently.
  12. Spoon into prepared crust.
  13. Bake at 350 degrees for 30 minutes.
  14. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture.
  15. Shield edges of crust with foil.
  16. Bake an additional 30 minutes or until golden.
  17. Cool on a wire rack.
  18. Note: There are two good ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a paring knife.

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