INGREDIENTS

Servings
  • 7-1/2 oz. prepared pie crust for 9-inch pie
  • 2 lb. peeled pitted fresh peaches, cut into 3/4- to 1-inch pieces
  • 1/2 tsp. vanilla
  • 1 Tbsp. lemon zest
  • 1/4 tsp. kosher salt, divided
  • 3 oz. unsalted butter, softened
  • 4-1/2 oz. coarsely chopped NILLA Wafers
  •  Filling:
  • 5-1/2 oz. granulated sugar
  • 5-1/4 oz. all-purpose flour
  • 1/4 tsp. ground cinnamon
  •  TOPPING:
  • 1/2 tsp. baking powder

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 460
Total fat 20g
Saturated fat 8g
Trans fat 0.5g
Cholesterol 25mg
Sodium 280mg
Carbohydrate 64g
Dietary fiber 2g
Sugars 34g
Protein 5g
Vitamin A 10%DV
Vitamin C 6%DV
Calcium 4%DV
Iron 10%DV

DIRECTIONS

  1. FOR  FILLING:
  2. Preheat  standard oven to 425°F. Adjust rack to lowest position.
  3. Line  9-inch pie plate with pie crust.
  4. Combine  sugar, 3-1/2 oz. of the flour, lemon zest, cinnamon and 1/8 tsp. of the salt. Stir in peaches and vanilla. Place mixture in crust.
  5. Bake  30 min.
  6. FOR  TOPPING:
  7. Combine  chopped wafers, remaining 1-3/4 oz. flour, baking powder and remaining 1/8 tsp. salt. Add butter; mix until evenly blended.
  8. Remove  pie from oven. Reduce oven temperature to 375°F. Sprinkle Topping over Filling. Return pie to oven; bake 30 min.
  9. Cool  at least 1 hour before serving.
  10. TIP:

    Peaches can be left unpeeled, if desired. Skins soften as pie bakes.

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