Name: Gingersnap Peach Pie
Ingredients: 5 large peaches; 1/3 cup sugar; 2 tbsps lemon juice; 1 tsp cinnamon; 1 serving 1 Tbls Cornstarch; 2 tbsps unsalted butter; 18 gingersnap cookies

Ingredients

5 large peaches

2 tbsps unsalted butter

18 gingersnap cookies

Directions

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.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

166

% Daily Values*

Total Fat

4.69g

6%

Saturated Fat

2.232g

11%

Trans Fat

-

Polyunsaturated Fat

0.413g

Monounsaturated Fat

1.659g

Cholesterol

8mg

3%

Sodium

104mg

5%

Total Carbohydrate

31.07g

11%

Dietary Fiber

2g

7%

Sugars

19.71g

Protein

1.86g

Vitamin D

-

Calcium

23mg

2%

Iron

1.37mg

8%

Potassium

247mg

5%

Vitamin A

40mcg

4%

Vitamin C

7.5mg

8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.