French Crunch Peach Pie
1 pastry for single crust pie
2 large eggs
1 tablespoon lemon juice
1/2 cup granulated sugar
45 ounces peach slices in juice, 1 (29 ounce) can
plus 1 (16 ounce) can, drained
1 cup vanilla wafer cookies, about 22, crushed
1/2 cup toasted almonds, chopped
1/4 cup butter, melted
Preheat oven to 450 degrees F. Bake pastry for 5 minutes.
Meanwhile beat eggs and lemon juice until well blended, stir
in sugar, mix well.
Fold in peaches and turn mixture into prepared, partially baked pie shell.
Stir together vanilla wafer crumbs, almonds and butter. Sprinkle topping over
pie evenly. Cover edge of pie with foil.
Reduce heat to 375 degrees F and bake for 20 minutes.
Remove foil and bake another 20-25 minutes or until filling is set in center.
Cool on wire rack before serving.