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French Crunch Peach Pie

Pie.Chef's picture
Ingredients
  Pastry 1 (For Single Crust Pie)
  Eggs 2
  Lemon juice 1 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Canned peach slices 45 Ounce, drained (1 Can, 29 Ounce And 1 Can, 16 Ounce)
  Finely crushed vanilla wafers 1 Cup (16 tbs)
  Chopped toasted almonds 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Vanilla ice cream/Cheddar cheese triangles 1 Pint
Directions

1. Roll out pastry.
2. Line a 9-inch pie plate.
3. Trim pastry to 1/2 inch beyond edge of pie plate.
4. Flute edge; do not prick pastry.
5. Bake in 450° oven for 5 minutes.
6. In mixing bowl beat eggs and lemon juice till blended; stir in sugar.
7. Fold in drained peaches.
8. Turn peach mixture into the partially baked pastry shell.
9. Stir together vanilla wafer crumbs, almonds, and butter or margarine; sprinkle over peach mixture.
10. To prevent overbrowning, cover edge of pie with foil.
11. Bake in 375° oven for 20 minutes.
12. Remove foil; bake for 20 to 25 minutes more or till filling is set in center.
13. Cool on rack before serving.
14. Cover; chill to store.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach

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