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Peach Pie with NILLA Wafers Crumble Topping

Peach Pie with NILLA Wafers Crumble Topping

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INGREDIENTS

one 9-inch pie

  • 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 per serving

  • Calories

    460

  • Total fat

    20 g

  • Saturated fat

    8 g

  • Trans fat

    0.5 g

  • Cholesterol

    25 mg

  • Sodium

    280 mg

  • Carbohydrate

    64 g

  • Dietary fiber

    2 g

  • Sugars

    34 g

  • Protein

    5 g

  • Vitamin A

    10 %DV

  • Vitamin C

    6 %DV

  • Calcium

    4 %DV

  • Iron

    10 %DV

DIRECTIONS

FOR FILLING:

Preheat standard oven to 425°F. Adjust rack to lowest position.

Line 9-inch pie plate with pie crust.

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.

Bake 30 min.

FOR TOPPING:

Combine chopped wafers, remaining 1-3/4 oz. flour, baking powder and remaining 1/8 tsp. salt. Add butter; mix until evenly blended.

Remove pie from oven. Reduce oven temperature to 375°F. Sprinkle Topping over Filling. Return pie to oven; bake 30 min.

Cool at least 1 hour before serving.

Tips

TIP:

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