3 egg whites
1 tsp. vanilla
Dash of salt
1 c. sugar
1 c. nuts, chopped
1/2 c. saltine cracker crumbs
1 tsp. baking powder
2 to 3 sliced, drained peaches, sweetened or any fruit, fresh, frozen or canned
Whipped cream

Beat egg whites with vanilla and salt until foamy. Add sugar and gradually beat until stiff peeks are formed. Mix walnuts, cracker crumbs and baking powder and fold into egg whites. Spread in a well greased 9 inch pie pan, pushing meringue higher on sides. Bake in a slow oven, 325 degrees, for 40 minutes or until dry on outside. Cool. Just before serving, fill center with peach slices and top with whipped cream.