My friend Christie had posted a wonderfully yummy-looking picture of a peach pie on her blog. I inquired about it and she was more than happy to share. I like it because, as far as pies go, it’s pretty easy to make and it’s a great way to eat some of those yummy summer peaches. Also, it makes a great dessert and an even better breakfast the next day.
2 cups graham cracker crumbs
1/4 cup sugar (or less)
7 T unsalted butter, melted
In a medium bowl, combine the graham cracker crumbs (you can either buy the crumbs or just put whole graham crackers in the food processor), the sugar and the melted butter. Press firmly and up the sides of a 9-inch pie dish. Bake for seven minutes at 375 degrees. Let cool for about 15-20 minutes and then stick in the freezer to really cool it off.
Slice 8 ripe peaches (I left skins on, but could remove)
1/2 c sugar (or less)
1/3 c flour
juice from a medium lemon
2 T butter, sliced thinly
Mix sliced peaches with sugar, flour, and lemon. Pour into cooled graham crust. Top filling with thinly sliced butter. Bake 35-40 minutes at 350, or until golden.
Did I change anything? I had to change the crust a little because I didn’t have the right kind of graham crackers. I also didn’t use as much sugar as the above recipe calls for in the crust, maybe half of that.
What did the family think? I knew when I was making this that I would be the only one eating it. No one in my house likes peaches. I know. They have no idea what they are missing.