Gingersnap Peach Pie
Make the most of fresh sweet peaches.
Servings: 8
Average Rating: Average FatSecret member ranking
  1. Pre-heat oven to 400 °F (200 °C).
  2. Cut peaches in half and remove pits. Cut each half into 8 slices.
  3. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl and set aside.
  4. Melt butter in sauce pan. Crush gingersnaps into fine crumbs; place into melted butter and combine.
  5. Pat crumb mixture into bottom of a 9" ceramic or glass pie plate; make sure crumbs are evenly distributed.
  6. Starting 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. Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325 °F (160 °C) and bake for 40 minutes more.
  8. Remove from oven and cool completely (about 2 hours). Slice into 8 pieces just before serving.
Nutrition summary
There are 166 calories in 1 serving of Gingersnap Peach Pie.
Calorie split: 24% fat, 71% carbs, 4% protein.
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