This recipe is a delicious one from my friend Jennifer. It has been a favorite since she introduced us to it.
However, she gave me the pie pan size...when we make it, I have to double it or triple it...depending on how many I am feeding.
The pan you see is a 13x15, which means you double the crust and sweet condensed milk mixture and almost triple the peaches...but it never lasts more than 2 days at our house.
Kamilla has requested that for her next birthday I make a 9x13 and she eats it alone!!!
Or maybe she will just buy the peaches now and have me make it...haha, I am not going to remind her that peach season is going to be gone soon...that is a lot of pie for one girl!
Graham Cracker crust.
8 graham crakers crushed
6 Tbsp sugar
Bake it at 375 degree for 8 minutes.
If you are doubling it, let it bake for 12-15 minutes.
Let it cool.
Slice 7-8 peaches pealed into graham cracker crust. Mix in a separate bowl one can of swet and condensed milk and 1/4 cup lemon juice.
Drizzle over pie and chill for a couple of hours (if you can wait).
Best if eaten in one day so the crust doesn't get soggy and the peaches don't get mushy (it has never been a problem at our house).
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