Ingredients:
7 1/2 ounces packages 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 oats
1/4 cup flaked sweetened coconut
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted
Directions:
Preheat oven to 425 degrees.
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 degrees for 10 minutes.
Reduce oven temperature to 350 degrees.
Remove pie weights and foil.
Bake at 350 degrees 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 degrees 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.
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.
Servings: 8
Time preparation: 20 min.
Time total: 65 min.