Brown Sugar-Peach Pie with Coconut Streusel

There are two goods 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 pairing knife.

Yield: 8 servings

Ingredients

• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 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

Preparation

Preheat oven to 425°.

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 425° for 10 minutes. Reduce oven temperature to 350°. Remove pie weights and foil. Bake at 350° 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° 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.

Nutritional Information

Calories:

320 (30% from fat)

Fat:

10.6g (sat 5.1g,mono 4g,poly 1g)

Protein:

2.1g

Carbohydrate:

55.8g

Fiber:

3.1g

Cholesterol:

11mg

Iron:

0.9mg

Sodium:

137mg

Calcium:

29mg