Brown Sugar Peach Pie with Coconut Streusel

1/2 pkg refrigerated pie crust dough
2/3 c packed brown sugar, divided
1/4 c uncooked quick-cooking tapioca
1/2 tsp ground cinnamon
6 c peeled, sliced ripe peaches, divided (about 3 lb)
1/3 c regular oats
1/4 c sweetened flaked coconut
1 1/2 Tbsp butter, melted

Fit dough into a 9" pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil and bake at 425 degrees for 12 minutes. Remove weights and foil; cool crust on wire rack.

Combine 1/3 c sugar, tapioca and cinnamon; sprinkle over 4 1/2 c peaches. Toss gently; let stand 15 minutes. Spoon into prepared crust. Top with 1 1/2 c peaches. Place pie into 425 degree oven; immediately reduce heat to 350 degrees and bake pie 30 minutes.

Combine 1/3 c sugar, oats, coconut and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake 30 more minutes or until pie is bubbly. Cool on a wire rack.

NOTES
From Cooking Light.
Untried.