• 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
  • 1/2 tsp. baking powder


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
Calcium 4%DV
Iron 10%DV


  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.
  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.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.