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Ingredients
- 1/2 package refrigerated pie crust (15 ounce) (such as Pillsbury)
- 2/3 cup packed brown sugar, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 8 cups sliced peaches (ripe and peeled) (about 3 1/2 pounds or 12 peaches)
- 1/3 cup regular oats
- 1/4 cup coconut
- 1 1/2 tablespoons butter or margarine, melted
Details
Servings 8
Preparation
Step 1
1. Heat oven to 425.
2. Fit dough into 9" pie plate. Fold edges under; flute. Line with foil, arrange pie weights or dried beans on top. Bake at 425 10 mins. Reduce heat to 350. Remove pie weights and foil. Bake 5 mins. Cool on wire rack.
3. Combine 1/3 cup sugar, flour, and cinnamon; sprinkle over peaches. Toss gently. Spoon into crust. Bake at 350 30 mins.
4. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peaches. Shield edges of crust with foil. Bake 30 mins or until golden. Cool on wire rack.
Notes: This was quite good and very easy. Used nectarines and more than called for, but it wasn't enough to fill the crust. Sweeter than I would have liked - next time would cut the sugar.
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