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Peach Pie with NILLA Wafers Crumble Topping

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Ingredients

one 9-inch pie
  • 7½ oz.preparedpie crust for 9-inch pie
  • 2 lb.peeled pittedfresh peaches, cut into 3/4- to 1-inch pieces
  • ½ tsp.vanilla
  • 1 Tbsp.lemon zest
  • ¼ tsp.kosher salt, divided
  • 3 oz.unsalted butter, softened
  • 4½ oz.coarsely choppedNILLA Wafers

  • Filling:

  • 5½ oz.granulated sugar
  • 5¼ oz.all-purpose flour
  • ¼ tsp.ground cinnamon

  • TOPPING:

  • ½ tsp.baking powder
NUTRITION FACTS

Nutrition per serving

Calories460 Total fat20 gSaturated fat8 gTrans fat0.5 gCholesterol25 mgSodium280 mgCarbohydrate64 gDietary fiber2 gTotal Sugars34 gProtein5 gVitamin A10 %DVVitamin C6 %DVCalcium4 %DVIron10 %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.

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