BROWN SUGAR-PEACH PIE WITH COCONUT STREUSEL 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. 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) 1/3 cup regular oats 1/4 cup flaked sweetened coconut 1 1/2 tablespoons butter or stick margarine, melted

Preheat oven to 425°F.

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°F for 10 minutes. Reduce oven temperature to 350°F. Remove pie weights and foil. Bake at 350°F 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°F 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.

Serves 8.

1 Serving: Calories: 320 (Cal. from fat: 30%), Fat: 10.6g (Saturated: 5.1g), Cholesterol: 11mg, Sodium: 137mg, Carbohydrate: 55.8g, Protein: 2.1g.

[Cooking Light, July 2000]