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French Crunch Peach Pie

Chef.at.Home's picture
Ingredients
  Pastry 1 (For Single Crust Pie)
  Eggs 2
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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