Peach Pie with Coconut Streusel
Indulge in the ultimate summer dessert with this Peach Pie with Coconut Streusel, a tantalizing twist on the classic fruit pie. Featuring a lush filling made from fresh, juicy peaches kissed with cinnamon, vanilla, and a splash of lemon, this pie is bursting with sweet and tangy flavors. The pièce de résistance is the buttery coconut streusel topping, perfectly crispy and golden, adding a tropical crunch to every bite. Encased in a flaky premade pie crust for convenience, this homemade pie comes together in just over an hour, making it an impressive yet easy dessert option. Serve it fresh from the oven with a dollop of whipped cream or a scoop of vanilla ice cream for a truly irresistible treat. The ideal recipe for summer gatherings, holidays, or any occasion where peaches steal the show!
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Recipe Information
Ingredients
- 6 cups Peaches (fresh, peeled, and sliced)
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 9-inch Premade pie crust
- 0.5 cup All-purpose flour
- 0.5 cup Brown sugar (packed)
- 0.5 cup Shredded unsweetened coconut
- 4 tablespoons Unsalted butter (cold, diced)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Stir well to coat the peaches evenly. Set aside.
Roll out the premade pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
Pour the peach filling into the prepared pie crust, spreading it out evenly.
To make the streusel topping, combine the flour, brown sugar, and shredded coconut in a medium bowl. Add the diced cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the coconut streusel evenly over the peach filling.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the filling is bubbly and the streusel is golden brown.
If the edges of the pie crust begin to brown too quickly, cover them with foil or a pie crust shield about 30 minutes into baking.
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 on its own or with a scoop of vanilla ice cream for extra indulgence!
Nutrition Facts
Calories |
3770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 614.2 g | 223% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 400.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3294 mg | 70% | |
*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.
