Peach Crisp Pie for a Sizzling Summer Night

Ingredients:

Graham Cracker Crust (or as an alternative use Grandma's Pie Crust):
1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Filling:

8 peeled and thinly sliced fresh peaches

3/4 cup brown sugar

1 tsp.cinnamon

2 tsp. vanilla

2 Tbsp. flour

Topping:

1 1/4 cups all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/4 cup sugar

6 Tbsp. butter, cut into thin slices

1/4 tsp. salt

Directions:

Preheat oven to 350 degrees.

For the Crust:  Melt 5 Tbsp. butter in a 9 inch pie dish.  Remove from oven.  Add 1 1/4 cup graham crackers and 1/4 cup sugar to pie shell and mix.  Then press into bottom and sides of pie dish (be careful if the pie pan is still hot).  Set aside.

For the Filling:  Mix all filling ingredients together in a bowl.  Spread evenly into pie shell.

For the Topping:  Mix all topping ingredients together in a bowl.  Cut butter in with a pastry cutter until a coarse mixture forms.  Evenly cover the peaches in the pie dish with the topping and press lightly down. 

Bake pie in preheated oven at 350 degrees for 35-45 minutes or until done.  Serve with ice cream or whipped cream.  Enjoy!

You can also substitute Grandma's Pie Crust in place of a graham cracker crust.  Simply follow the directions for Grandma's Pie Crust, then fill with filling, top with topping and backe for 35-40 minutes in a preheated 350 degree oven.  Picture below is with Grandma's Pie Crust.