Brown Sugar Peach Pie with Coconut Streusel
Indulge in the perfect blend of summer sweetness and tropical flair with this irresistible Brown Sugar Peach Pie with Coconut Streusel. Juicy, sun-ripened peaches are gently tossed with warm brown sugar and cinnamon, then nestled into a buttery, flaky pie crust. Topped with a golden, crumbly coconut streusel, this pie combines a satisfying crunch with melt-in-your-mouth flavor in every bite. The recipe is easy to follow, featuring just 30 minutes of prep time, and it’s baked to bubbling perfection in under an hour. Whether served warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream, this pie is the ultimate dessert to celebrate peach season. Perfect for summer gatherings, holidays, or any time you crave a slice of comfort, this pie is sure to become a household favorite!
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Recipe Information
Ingredients
- 6 medium (about 2 lbs) Fresh peaches
- 1 cup Brown sugar
- 3 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter
- 1 piece Unbaked 9-inch pie crust
- 1 cup All-purpose flour (for streusel)
- 1 cup Brown sugar (for streusel)
- 0.5 cup Unsalted butter (for streusel)
- 0.75 cup Shredded coconut
- 1 pinch Salt (for streusel)
Instructions
Preheat your oven to 375°F (190°C).
Peel the peaches, remove the pits, and slice them into 1/4-inch thick wedges.
In a large mixing bowl, combine the sliced peaches, 1 cup of brown sugar, 3 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, a pinch of salt, and 1 teaspoon of vanilla extract. Mix gently until the peaches are evenly coated. Set aside.
Roll out your unbaked pie crust and press it into a 9-inch pie pan. Trim any excess dough around the edges and decoratively crimp if desired.
Pour the peach filling into the prepared pie crust, spreading it out evenly. Dot the filling with 1 tablespoon of unsalted butter broken into small pieces.
To make the streusel, combine 1 cup of all-purpose flour, 1 cup of brown sugar, and a pinch of salt in a medium bowl. Cut the 1/2 cup of butter into small pieces and use a pastry cutter (or your hands) to work it into the dry ingredients until the mixture resembles coarse crumbs.
Stir 3/4 cup of shredded coconut into the streusel mixture.
Sprinkle the coconut streusel evenly over the peach filling.
Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the filling is bubbling and the streusel topping is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve the pie as is or with a scoop of vanilla ice cream or dollop of whipped cream on top.
Nutrition Facts
Calories |
5863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 1057.2 g | 384% | |
| Dietary Fiber | 97.8 g | 349% | |
| Total Sugars | 799.3 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 715 mg | 55% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 11383 mg | 242% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
