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. |