Brown Sugar Peach Pie w/ Coconut Streusel
If time or season is an issue, you can use canned peaches and pre-made pie shells.
But as always... fresh is always best in my book!
- 1 - 9"
- Perfect Pie Crust! or store bought pre-made 9" deep dish pie shell
- 2/3 c
- brown sugar, packed and divided
- 3 Tbsp
- all purpose flour
- 1/2 tsp
- 8 c
- ripe peaches, peeled and sliced or 2 large cans in own juice, drained
- 1/3 c
- oats, regular
- 1/4 c
- coconut, flaked
- 1 1/2 tsp
- butter, melted
Fit dough into 9 inch deep dish pie plate.
Fold edges over and flute.
Line dough with a piece of foil, arrange pie weights or dried beans on foil.
Bake at 425 degrees for 10 minutes.
Reduce oven temperature to 350 degrees.
Remove weights and foil.
Bake at 350 degrees for 5 minutes.
Cool crust on wire rack.
Sprinkle over peaches.
Bake at 350 degrees for 30 minutes.
Spoon into prepared crust.