Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPies - Peach - Brown Sugar-peach Pie With Coconut Streusel
Famous Authors (View All Authors)
Pies - Peach -  Brown Sugar-peach Pie With Coconut Streusel Post by :cadweezel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2458

Click below to download : Pies - Peach - Brown Sugar-peach Pie With Coconut Streusel (Format : PDF)

Pies - Peach - Brown Sugar-peach Pie With Coconut Streusel

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 lbs. (about 12 peaches)
1/3 cup regular oats
1/4 cup flaked sweetened coconut
1 1/2 tablespoons butter or stick margarine, melted

Preheat oven to 425 degrees.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with foil, and arrange pie weights or dried beans on foil. Bake at 425 degrees for 10 minutes. Reduce oven temp. 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 brown sugar, flour and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into 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 wire rack.

320 cal, 10.6 g fat, 2.1g pro, 55.8g pro, 55.8g carb, 11mg chol, 137mg sod.

NOTES : If your peaches are very ripe and juicy, you may need to use an additional 1 to 2 tablespoons flour to thicken the filling.
If you like this book please share to your friends :

Pies - Peach -  Cinnamon Peach Pie Pies - Peach - Cinnamon Peach Pie

Pies - Peach -  Cinnamon Peach Pie
Pastry: 2 cups unbleached white flour 1/4 cup vegetable oil 6 or 7 tbsp. water Filling: 5 cups sliced fresh peaches 1/4 cup unbleached white flour 1 tsp. lemon juice 2 tsp. cinnamon Topping: 1 pint heavy cream – for diabetic use non-dairy topping1 tsp. vanilla 1 fresh peach, sliced In a medium bowl, combine flour and oil for pastry. Mix until crumbly. Add water gradually, using just enough to form a soft, pliable dough. Divide in half and roll to fit a 9 inch pie pan. Save remaining half for top crust. Preheat to 425. Combine sliced peaches, flour, lemon

Pies - Peach -  Blushing Peach Pie Pies - Peach - Blushing Peach Pie

Pies - Peach -  Blushing Peach Pie
2 (1 lb.) cans sliced Cling peaches 1/2 c. cinnamon Red Hots candy 2 Tbsp. flour 2 Tbsp. butter or margarine pastry for 2-crust 9-inch pie Drain peaches, reserve 1/3 cup syrup. Combine candy and flour; mix. Add reserved syrup. Cook, stirring constantly until thick and bubbly. Add butter, then peaches. Mix well to coat peaches. Line a 9-inch pie pan with pastry; fill. Adjust top crust, cutting slits for steam to escape. Seal. Bake at 400 for 40 to 45 minutes.