This recipe comes from our well-used, falling-apart, wedding-gift Better Homes & Gardens New Cook Book, but it’s been quite a while since we’ve had it. Wayne thought it could have been sweeter, but maybe the sweetness depends on the peaches used. Not serving it à la mode might have had something to do with it as well. Maybe it’s because I was making it from pantry ingredients, so I substituted sweetened rice krispy crumbs for the vanilla wafers. All I know is that I thought it was plenty sweet enough and maybe we won’t wait another 20 or 30 years to have it again.

French Crunch Peach Pie

Pastry for single-crust pie
2 eggs
1 tablespoon lemon juice
1/3 cup sugar
4 cups canned peach slices, drained*
1 cup finely crushed vanilla wafers
1/2 cup chopped toasted almonds
1/4 cup butter, melted

Bake the pastry in a 450º oven for 5 minutes. meanwhile, beat eggs and lemon juice until blended; stir in sugar. Fold in drained peaches. Turn mixture into the partially baked pastry shell. Stir together crumbs, almonds and butter; sprinkle over peach mixture. Reduce oven to 375º and bake for 35 minutes; cover with foil if browning too quickly. Cool before serving; chill to store.

*The original recipe called for a 29 ounce can and a 16 ounce can; I used two 24 ounce bottles.