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Annie’s Grandma’s Fresh Peach Pie


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.

Summer afternoon–Summer afternoon…the two most beautiful words in the English language.
                                                      –Henry James

Annie’s Grandma’s Fresh Peach Pie
Because there are so few ingredients in this delicious pie, it is imperative that you use the very best, tastiest, most flavorful peaches you can find. Great peaches make all the difference in life this pie.

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!

12 thoughts on “Annie’s Grandma’s Fresh Peach Pie

  1. Hi!

    I wanted to thank you for your help at yesterday’s Blogbrunch. I really appreciate your advice. [:

    By the way, this pie looks so appetizing! I think I will give it a try [:


    1. That’s right! You briefly bake the graham cracker crust, but that’s it! Because the peaches aren’t baked or really mixed with anything else, it’s really important to use really ripe, juicy, peak-season fresh peaches. It’s a truly delicious pie, and completely unique! I’ve never had another pie like it!

    1. Hi Tammie. Newer recipes have a print button, but not all of the old recipes have been updated to that format yet. However, if you go up to the “File” option on your browser tool bar, there should be a “Print” option somewhere on the list. Best of luck.

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