Crunchy Peach Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 284. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 3/4 cup finely crushed vanilla wafers (about 20 wafers)
- 1/2 cup chopped almonds
- 3 tablespoons margarine or butter, melted
- Pastry for Single-Crust Pie (see recipe, page 293)
- 2 eggs
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 3 16- or 17-ounce cans peach slices, pear slices, or unpeeled apricot halves, drained and coarsely chopped
Instructions
- Mix crushed wafers, almonds, and margarine; set aside. Line the bottom of a pastry-lined 9-inch pie plate with a double thickness of foil. Bake in a 450° oven for 5 minutes. Remove foil. Bake 10 minutes more.
- Meanwhile, beat together eggs and lemon juice; stir in sugar. Fold fruit into mixture. Transfer fruit mixture to the partially baked pastry shell. Sprinkle with wafer mixture. Cover edge with foil. Reduce oven temperature to 375°. Bake for 20 minutes. Remove foil; bake for 15 to 20 minutes more or till set. Cool on a wire rack. Cover and chill to store.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Peach Pie (25619766983).jpg" by Stephanie Clifford from Arlington, VA, USA; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Peach_Pie_(25619766983).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.