Aunt Vi's Fresh Peach Pie
3 Egg Whites - 1 Cup Sugar
12 Crushed Soda Crackers - 1/2 Cup Chopped Pecans
1/2 tsp. Baking Powder - 1 tsp. Vanilla
Beat room temperature egg whites until stiff. Beat in sugar. Fold in crackers, pecans, baking powder and vanilla. Pour into greased pie tins. Bake at 350 degrees for 30 minutes. Turn oven off and open door. (The pie crusts bubble and puff, but will settle into the tin as they cool. Fill with fresh sliced peaches and top with whipped cream. Refrigerate for 4 hours. Enjoy!
(The crust on this pie is amazing. I like to add the cream cheese filling from Raspberry Cream Cheese Pies under the peaches. I also like to glaze the peaches. It makes them stay pretty and helps hold the pie together.)
