A gingersnap cookie crust with fresh peaches. I made this recipe, well, because I could not find one and believed it should exist. Hope you enjoy.

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 45 mins
Servings:
10
Yield:
1 9-inch pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine gingersnaps and 1/3 cup butter in a bowl; press cookie mixture into a 9-inch baking dish to make a crust.

  • Mix mashed peaches with flour, brown sugar, cinnamon, and nutmeg in a large bowl until well blended. Gently fold sliced peaches and lemon used into mashed peach mixture. Pour peaches into prepared crust, lightly pressing the peaches down.

  • Bake in the preheated oven until bubbly, about 40 minutes. Stir white sugar and 1 1/2 tablespoons butter in a small bowl; drizzle butter syrup over peach filling.

  • Preheat the oven's broiler.

  • Return pie to the oven and broil until syrup is caramelized, 5 to 10 minutes. Let pie cool before serving.

Nutrition Facts

252 calories; protein 1.5g; carbohydrates 34.5g; fat 12.3g; cholesterol 20.8mg; sodium 154mg. Full Nutrition
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