3 (16 oz.) cans sliced peaches
2 eggs
1 tbsp. lemon juice
1/4 c. sugar

TOPPING:

3/4 c. vanilla wafers, finely crushed
1/2 c. almonds, chopped
3 tbsp. butter
1 pie crust pastry

TOPPING: Mix wafers, almonds and butter. Set aside.

CRUST: Line a 9-inch pie plate with crust pastry. Cover with double thickness of foil and bake at 450 degrees for 5 minutes. Remove foil and bake another 5 minutes.

Beat eggs together with lemon juice, stir in sugar. Fold in peaches. Transfer mixture to pie shell. Sprinkle with topping. Cover edge of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake for an additional 15-20 minutes.