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
Weight Watchers Points: 3