1/2 package Gluten-Free Pantry’s Pie Mix 2/3 cup gf brown sugar 3 Tablespoons gf flour 1/2 teaspoon cinnamon 8 cups fresh peaches, sliced and peeled 1/3 cup pecans, toasted and chopped 1/4 cup sweetened coconut 1-1/2 Tablespoons butter, melted
Directions
Preheat oven to 425 degrees.
Prepare crust according to package instructions. Fit dough into a 9" pie plate and flute edges. Line bottom of dough with foil and fill with pie weights or beans.
Bake for 10 minutes, then reduce temperature to 350 degrees F. Remove pie weights and foil and bake for 5 more minutes. Cool on a wire rack.
In a large bowl combine 1/3 cup sugar, flour and cinnamon in; sprinkle over peaches, tossing gently. Spoon peaches into pre-baked crust.
Bake at 350 degrees F. for 30 minutes.
Mix together 1/3 cup sugar, nuts, coconut and butter. Sprinkle over pie. Cover edges of crust with foil and bake an additional 30 minutes. Cool on a wire rack.
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