Crunchy Peach Pie

Doesn't that look pretty!!  My husband has been wanting a peach pie for the last couple of weeks.  I found this recipe in The Better Homes and Garden New Cookbook the 1989 edition.  (I just love the older versions of these cookbooks - particularly the books that are binders - so much easier to use!!). 

Anyway, back to the recipe . . . I was looking for a unique peach pie recipe, not just your "run of the mill" peach pie recipe.  This recipe fit the bill!!  And . . . it is so easy to make!!  Of course, it does involve a run to the store to buy 3 cans of sliced peaches (I chose the peaches in "light" syrup, though I don't think that really matters), almonds and the vanilla wafers.

Crunchy Peach Pie by Better Homes and Gardens

Ingredients

Your favorite pie crust recipe for a single pie crust

Topping
3/4 cup finely crushed vanilla wafers (about 20 wafers)
1/2 cup chopped almonds
3 T melted butter or margarine

Pie Filling
2 eggs
1T lemon juice
1/4 cup sugar
3 16 oz cans peach slices, drained and coarsely chopped** (you can substitute apricots or pears)

Directions

Mix the crushed wafers, almonds and butter/margarine in a separate bowl and set aside.

Line the bottom of a 9 inch pie pan with pie crust.  Cover with 2 sheets of aluminium foil.  Bake in an oven at 450 for 5 minutes. 

Remove the foil and bake another 5 minutes.  Remove from the oven.

Beat the eggs with the lemon juice.  Add the sugar. 

I chopped the peaches in my food processor.  (I think next time I will do it my hand with knives - I think the processor chopped the peaches too fine!).  Add the peaches to the egg mixture.

Pour the fruit filling into the partially baked pie shell.

Sprinkle the topping with the vanilla wafer mixture.

Cover the pie crust edges with aluminium foil. 

Reduce the oven temperature to 375.  Bake for 20 minutes.  Remove the foil and bake for an additional 15 to 20 minutes.

Cool on a rack.

Entire Recipe:

Crunchy Peach Pie by Better Homes and Gardens

Ingredients

Your favorite pie crust recipe for a single pie crust

Topping
3/4 cup finely crushed vanilla wafers (about 20 wafers)
1/2 cup chopped almonds
3 T melted butter or margarine

Pie Filling
2 eggs
1T lemon juice
1/4 cup sugar
3 16 oz cans peach slices, drained and coarsely chopped** (you can substitute apricots or pears)

Directions

Mix the crushed wafers, almonds and butter/margarine in a separate bowl and set aside.

Line the bottom of a 9 inch pie pan with pie crust.  Cover with 2 sheets of aluminium foil.  Bake in an oven at 450 for 5 minutes.  Remove the foil and bake another 5 minutes.  Remove from the oven.

Beat the eggs with the lemon juice.  Add the sugar. 

I chopped the peaches in my food processor.  (I think next time I will do it my hand with knives - I think the processor chopped the peaches too fine!).  Add the peaches to the egg mixture.

Pour the fruit filling into the partially baked pie shell.

Sprinkle the topping with the vanilla wafer mixture.

Cover the pie crust edges with aluminium foil. 

Reduce the oven temperature to 375.  Bake for 20 minutes.  Remove the foil and bake for an additional 15 to 20 minutes.

Cool on a rack.

ENJOY!

VERDICT:

Both my husband and son loved it.  I am not a big fan of peach pie, I thought it was good.  It is so easy to make and you can make a completely different pie by substituting either apricots or pears.  Will I make this again - yes, because my husband loves peach pie.  We have a winner with this one!