French Crunch Peach Pie
|Pastry||1 (For Single Crust Pie)|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla wafers||1 Cup (16 tbs), finley crushed|
|Chopped toasted almonds||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch, beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake at 450° for 5 minutes.
Beat eggs and lemon juice till blended; stir in sugar.
Fold in peaches.
Turn into pastry shell.
Combine wafer crumbs, almonds, and butter; sprinkle over peach mixture.
To prevent overbrowning, cover edge of pie with foil.
Bake at 375 for 20 minutes.
Remove foil; bake till filling is set in center, 20 to 25 minutes more.
Cool on rack.
Cover and chill to store.