July's pies

[laden]

Anyone made the Lattice-Topped Blueberry Pie or the Brown Sugar-Peach Pie with Coconut Streusel yet?

Both look delicious and some of the other pies in this article have been mentioned earlier.

[Peggy]

My cooking group made the Brown Sugar-Peach Pie with Coconut Streusel for our dinner last night and it was fabulous! I can highly recommend it!

Peggy

[nesslane]

I made the lattice top blueberry pie about 2 weeks ago and it was delicious. My boyfriend said it was the best blueberry pie he had ever had. I would suggest making more of the dough than the recipe calls for however as I did not have quite enough for the top. I think this pie would be even better if you made it with a pull top crust! Good luck.

[Shirley Panek]

Originally posted by nesslane:
I think this pie would be even better if you made it with a pull top crust! Good luck.

I don't make a lot of pies - what's a pull top crust?

[lindrusso]

I also made the blueberry pie and we really enjoyed it. A bit runny, but I guess that's the nature of berry pies...

[Shirley Panek]

Here you go...

* Exported from MasterCook *

Brown Sugar-Peach Pie with Coconut Streusel

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 flaked sweetened coconut
1 1/2 tablespoons butter or margarine -- melted

Preheat oven to 425º.

Fit dough into 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 425º for 10 minutes. Reduce oven temperature to 350º. Remove pie weights and foil. Bake at 350º 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 350º for 30 minutes. Bake at 350º 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.


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Per serving: 268 Calories (kcal); 7g Total Fat; (22% calories from fat); 3g Protein; 51g Carbohydrate; 8mg Cholesterol; 85mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

NOTES : 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.

If your peaches are very ripe and juicy, you may need to use an additional 1-2 tablespoons flour to thicken the filling.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

[BeckyM]

I too am wondering what is meant by a pull top crust! Is that just a crust that covers the entire crust? Or is it something else entirely? I'm always wanting to learn new things! http://www.cookinglight.com/bbs/smile.gif

[andreajackson]

Can someone please post the Brown Sugar Peach Pie recipe? I have been wanting to make it but lost the recipe! Thanks