Sunday afternoon Peach Pie

This is totally my momma's peach pie. When I was growing up, this was a wonderful summer time treat. The Bab's would make two pies and they might last a total of two days. The recipe only uses a handful of ingredients and is just too easy. Since we have a cook out to attend this evening, I thought I would whip up a couple and share the recipe with all of you.

Here's the rundown. You will need at least five ripe peaches. They need to be peeled and thinly sliced. Pour one cup of sugar over them and let them sit for about fifteen minutes.

Next, mix together one large tub of frozen whipped topping and one container of sweetened condensed milk. Mix well and then add 1/3 cup of lemon juice.

Drain the peaches and gently stir them into this mixture.

Make sure the peaches are mixed thoroughly and then spread mixture into two graham cracker crusts. I bought two of the extra large crusts and they worked out perfectly. If you buy the standard sized crusts, you will have some pie mixture left over.

Two easy for your family and one to share. Enjoy!

Fresh Peach Pie

1 large container frozen whipped topping
1 can sweetened condensed milk
1/3 cup lemon juice
5 peaches, peeled and sliced
1 cup sugar
2 extra large graham cracker pie crusts

Place peaches in a bowl with sugar on top. Stir to distribute sugar and allow to sit for at least fifteen minutes. Mix together the whipped topping, condensed milk, and lemon juice. Drain peaches and add them to the mixture. Stir well and distribute into pie crusts. Keep in refrigerator.


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