We made this peach & graham cracker dish as a non-dairy alternative dessert to serve with key lime pie. It is not precise recipe and would be difficult to mess up (the sign of a good dessert?). We baked the dessert in a small, shallow dish rather than a full pie dish given the abundance of dessert options over the weekend (key lime pie, brownies, blueberry cake, Ben & Jerry's Cherry Garcia ice cream...!).
2 Peaches, sliced
Brown sugar, any amount
Flour, any amount
Butter, any amount
Mix the sliced peaches, brown sugar, flour and butter in a bowl. Set aside at room temperature to thicken while making the crust.
Graham Cracker Crust:
1 cups crushed graham crackers
1/6 cup brown sugar
1/4 cup unsalted butter (1/2 stick melted)
Pinch of salt
Crush graham crackers in a mixing bowl, can leave some small chunks. Stir in brown sugar and melted butter, and add pinch of salt. While stirring, continue to crush graham cracker mix. Pour into a shallow baking dish, flattening the base and pinching the sides to the walls of the dish. Bake for 10 minutes at 350 degrees, then let cool for at least 30 minutes.
Add peach pie filling to the cooled crust, bake for 30 minutes at 350, or until peaches can be gently pierced with a fork. If the crust is done to your liking and the peaches need more time baking, add a layer of tin foil over the dish to continue baking without burning the crust.
Enjoy on its own or top with dairy free whipped cream or (....and?!) a scoop of DF vanilla ice cream.