Allison’s Peach Pie
pie crust for a double crust 9 inch pie
5 cups fresh peaches, peeled and sliced
1 cup white sugar
1/2 cup all purpose flour
1/2 teaspoon cinnamon
graham cracker crumbles (made following the graham cracker pie crust directions on the box...cut the recipe in half)
Preheat oven to 425 degrees.
Stir together flour, 1 cup sugar, cinnamon and half the graham cracker crumbles, set aside.
Wash, peel, and slice peaches.
Mix peaches together with dry ingredients.
Pour into pie crust
Cover with top crust and seal edges.
Sprinkle the remaining graham cracker crumbles on top to cover pie crust
Cut slits in the top.
Cover the edges with foil or a crust guard to prevent crust from burning.
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust. Remove the foil/crust guard for the last few minutes if you want to brown the outer crust a bit.