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Peach Pie


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Member since 2006

Serves 8 | Prep Time 15 | Cook Time 60

Ingredients

2 pound peach(es), yellow or white variety
1/3 cup sugar
2 Tbsp fresh lemon juice
1 tsp ground cinnamon
1 Tbsp cornstarch
2 Tbsp unsalted butter
4 oz gingersnap(s), about 18 cookies


Preheat oven to 400F.


Cut peaches in half and remove pits. Quarter each peach half. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.


Melt butter in microwave or on stovetop. Crush gingersnaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.


Pat crumb mixture into bottom of a 9-inch ceramic or glass pie plate; make sure crumbs are evenly distributed.


Starting at edge of pie plate, arrange peach slices in concentric circles so that they cover entire surface of pie and form a petal-like pattern. To form center of flower, arrange several peach slices into a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.


Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325F and bake for 40 minutes more.


Remove from oven and cool completely in pie plate on a wire rack (about 2 hours). Slice into 8 pieces just before serving. Yields 1 piece per serving.


Pairs Well With


Notes

Weight Watchers Points: 3

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