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Typically, a peach pie is topped with a crumble or an original pie crust, but this baby has a whole bag of marshmallows piled on top of it. That’s right – a whole dang bag of mallows! When you roast the marshmallows on top of the peach pie, they turn golden brown and get all sorts of toasted – just like a campfire. If you want to go the extra mile, you can even turn the broiler on for a few mintues and get the tops a little crispy like they were just touched by the camfire flames. Golden brown mallows at your fingertips.

Keeping the bonfire concept in mind, a buttery, graham cracker crust trumps the pie crust in this recipe. It soaks up all the wonderful juices from the peaches and makes the perfect base for this Bonfire Peach Pie. Can you ever go wrong with a graham cracker crust? I don’t think so.

Bonfire Peach Pie is the perfect dessert for any occassion! I vote the best occassion is when you can make it just for yourself and dig in with a fork. I mean, sharing is great too, but a whole pie to yourself? EVEN BETTER.

Sit down in front of the stove and watch the marshmallows bubble and toast away!

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Bonfire Peach Pie


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 6 servings 1x

Description

Bonfire Peach Pie is a scrumptious peach dessert to transition you from Summer to Fall. A buttery, graham cracker crust is the base to deliciously, sweet peach filling topped off with roasted marshmallows. Each bite will have you sitting next to a campfire with a juicy peach!


Scale

Ingredients

  • 2 1/2 cups crushed graham crackers
  • 1 stick (8 tablespoons) butter, melted
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon almond extract
  • 5 medium-sized peaches, cored and sliced into 1/4 inch slices
  • 12 oz bag marshmallows

Instructions

  1. Preheat your oven to 350 degrees. In a medium bowl, combine the graham crackers and melted butter and gently press into the bottom and sides of a 9-inch pie plate. Set aside.
  2. In a large bowl, gently stir to combine the sugar, brown sugar, flour, almond extract and peaches until the peaches are completely coated. Pour the peaches into the prepared graham cracker crust. Bake for 25 minutes.
  3. Remove the pie from the oven, evenly top and pile the marshmallows on top of the peaches. Bake for another 25 minutes, or until the peaches are bubbling and the marshmallows are golden brown. Let cool slightly and then serve immediately.

Notes

  • You can peel the peaches or leave the peach skins on, whatever you desire!
  • I recommend serving this pie immediately after its cooled slightly for the best gooey-marshmallow effect.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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