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Coconut Peach Pie

Crust:

Store-bought! Or All-Shortening Crust


Filling:

4-6 cups peeled, sliced peaches

2/3 cup sugar

3 tablespoons cornstarch


Crumble Top:

Shredded coconut (about 1 1/2 cups)

A few tablespoons of butter at room temp


Mix filling ingredients together and pour into unbaked pie shell.


Bake at 400 degrees for 15 minutes. Meanwhile prepare crumble top. Combine butter and coconut with fork until mixed well.


Remove pie from oven. Reduce heat to 350 degrees. Sprinkle crumble top over the pie and return to oven for 45-60 more minutes or until filling is bubbly.