Recipe: Cookie Crust Peach Pie (oatmeal crust, 1950's)

COOKIE CRUST PEACH PIE

"You don't have to be a pastry chef to master the crust of this delicious peach pie. All you do is mix the ingredients right in the pie pan, bake, then shape the crust. Into this crunchy, spicy-sweet shell goes a filling that blends the sharp tang of lemonade with mellow, golden cling peaches and creamy whipped evaporated milk. It takes only 15 minutes to bake."

1/3 cup butter or margarine
1 cup uncooked quick-cooking rolled oats, uncooked
1/4 cup sugar
1/4 teaspoon ground cinnamon
1 (27 to 29 oz.) can cling peach slices
1 envelope unflavored gelatin
1/2 cup frozen lemonade concentrate
Few grains salt
1 small can (2/3 cup) evaporated milk, whipped*

Place butter in (9-inch) pie pan and set in oven to melt.

While oven is heating to moderate (350 degrees F) combine oats, sugar and cinnamon; mix with melted butter.

Bake 15 minutes.

Remove pie pan from oven; shape into shell by pressing the oat mixture against sides and bottom of pie pan with back of spoon. Cool thoroughly.

Drain peaches; set peaches aside. Combine 3/4 cup syrup from peaches with gelatin in small saucepan. Stir over low heat until gelatin is dissolved. Remove from heat; stir in frozen lemonade concentrate and salt. Chill until slightly thickened.

Fold into whipped evaporated milk.

Dice enough peach slices to make 1 cup; fold in. Spoon into pie shell. Top with remaining peaches. Chill until firm.

*To whip evaporated milk: Pour evaporated milk into ice tray; chill until ice crystals begin to form around edges. Pour into chilled bowl; beat with chilled egg beater until stiff.

Makes 8-12 servings
From: Faith's Collection at Recipelink.com
Source: Vintage magazine recipe clipping, Beth Merriman in Parade magazine, November 2, 1958