Here is a quick and easy recipe to use up the last of those fresh peaches. I found it in The Best of Cooking Light 2004 cookbook.
You’ll need a total of 6 cups (about 3 pounds) of fresh peaches. Peel and slice 4-1/2 cups peaches into a bowl. For color and fun, I threw in some blackberries Hubby had picked from the garden.
Preheat oven to 425º.
Fit 1/2 (15 ounce ) package refrigerated pie dough into a 9 inch pie plate. Fold edges under; flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake for 12 minutes. Remove pie weights and foil. Cool crust on a wire rack.
Combine 1/3 cup brown sugar, 1/4 cup tapioca, and 1/2 teaspoon ground cinnamon in a bowl.
Sprinkle over peaches. Toss gently, and let stand 15 minutes.
Spoon the peach mixture into the prepared crust.
Top with 1-1/2 cups more peeled and sliced peaches.
Place the pie in the oven. Immediately reduce oven temperature to 350º (do not remove pie from oven). Bake 30 minutes.
Combine 1/3 cup sugar, 1/4 cup regular oats, and 1/3 cup flaked sweetened coconut.
Melt 1-1/2 tablespoons butter.
Sprinkle the oat mixture and melted butter over the peach mixture.
Shield edges of crust with foil (I didn’t bother, but this is a good tip to prevent overbrowning the crust edges). Bake an additional 30 minutes or until golden. Cool on a wire rack.
Yield: 8 servings.