Gingersnap Peach Pie

Ingredients

• 1 tbsp corn starchNutrition
• 2 tbsps unsalted butterNutrition
• 1 tsp cinnamonNutrition
• 2 tbsps lemon juiceNutrition
• 5 large peachesNutrition
• 18 gingersnap cookiesNutrition
• 1/3 cup sugarNutrition

Directions

1. 1Pre-heat oven to 400 °F (200 °C).
2. 2Cut peaches in half and remove pits. Cut each half into 8 slices.
3. 3Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl and set aside.
4. 4Melt butter in sauce pan. Crush gingersnaps into fine crumbs; place into melted butter and combine.
5. 5Pat crumb mixture into bottom of a 9" ceramic or glass pie plate; make sure crumbs are evenly distributed.
6. 6Starting at edge of pie plate arrange peaches in concentric circles so that they cover the entire service of the place forming a flower like pattern. Pour any remaining liquid from peach mixture evenly over top of pie.
7. 7Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325 °F (160 °C) and bake for 40 minutes more.
8. 8Remove from oven and cool completely (about 2 hours). Slice into 8 pieces just before serving.

Nutrition per serving