Brown Sugar-Peach Pie

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Piled high with fruit, this pie is perfect for summer peach season. The oat crumble topping is light and sweet, and the only time consuming step is cutting up all the fruit. Best served warm topped with ice cream.

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 ripe mango, peeled and chopped (optional)
1/3  cup  regular oats
1/4  cup  flaked sweetened coconut (optional)
1 1/2  tablespoons  butter or stick margarine, melted

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.

8 servings
Calories: 320 (30% from fat)
Fat: 10.6g (sat 5.1g,mono 4g,poly 1g)
Original recipe

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