Golden Coconut Peach Pie Recipes

COCONUT PEACH CRUNCH PIE

Steps:

• Preheat oven to 375°F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
• Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
• Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.

PEACH PIE WITH COCONUT STREUSEL

Steps:

• Preheat oven 375 degrees.
• Combine 1/3 cup sugar, flour and nutmeg in a bowl.
• Sprinkle mixture over peaches, toss gently.
• Mixture will be juicy!
• Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!)use an additional 1 to 2 tablespoons of flour.
• Spoon into prepared crust.
• Bake 375 degrees for 30 minutes.
• Remove from the oven and add streusel.
• Streusel:.
• Combine 1/3 cup sugar, oatmeal, coconut and butter.
• Mix with a fork until crumbly and the ingredients are moistened with the butter.
• This takes 2-3 minutes.
• Sprinkle over peach mixture.
• Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown.
• Cool on a wire rack.
• Serve and enjoy!

GOLDEN PEACH PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.
• Set aside.
• In a large bowl, combine the peaches, lemon juice, orange peel and extract.
• Combine the sugar, cornstarch, nutmeg and salt.
• Add to peach mixture; toss gently to coat.
• Pour into crust; dot with butter.
• Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry.
• Set cutouts aside.
• Place top crust over filling.
• Trim, seal and flute edges.
• Brush pastry and cutouts with milk; place cutouts on top of pie.
• Cover the edges loosely with foil.
• Bake at 400 for 40 minutes.
• Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly.
• Cool on a wire rack.
• Store in the refrigerator.
• Yield: 8 servings.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.