Coconut Peach Crunch Pie - cooking recipe

Ingredients

1 shortbread pie crust
1 egg yolk, beaten
1 (21 ounce) can peach pie filling
1/2 cup flour
1/2 cup sugar
1 cup flaked coconut
1/4 cup margarine, melted

Preparation

Preheat oven to 375\u00b0F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.