Sometimes the simplest things are the very best. The first summer that we lived here, my friend Annie brought this mouth-watering treat to a church pie contest, where it handily won the honor of crowd favorite, despite having a simple, 6-item ingredient list. The beauty of this sweet and easy pleaser is that those basic ingredients pack a wallop in the flavor department: a buttery, crumbly graham cracker crust with warm notes of vanilla and honey; a creamy, lemon-spiked topping that is at once both sweet and tangy; and nestled in between, a mile-high layer of fresh, juicy peaches bursting with the brightness of a summer afternoon.
4 oz graham cracker crumbs (about 10 big, rectangular graham crackers, crushed), plus a few more for sprinkling
3 Tablespoons sugar
5 Tablespoons butter, melted
6-8 peaches, pitted and sliced thin
1 can sweetened condensed milk
1/4 cup fresh lemon juice
Preheat the oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl and stir to combine. Press mixture firmly in the bottom and up the sides of a 9″ pie plate. Bake for 7-10 minutes until golden and set. Set aside and allow to cool completely. When cooled, fill crust as high as you can with peach slices. In a medium bowl, whisk sweetened condensed milk and lemon juice until smooth. Pour over peach slices and, using a spatula, spread toward the edges. Top with a sprinkling of reserved graham cracker crumbs and a few peach slices. Serves 6-8, and it is a mess to serve, but a delight to eat!