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Peach Pie with Ginger Bottom

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 3 hr 30 min
Category: Desserts Sub Category: Pies

what you need
  • 2 pounds peaches, 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. gingersnaps, about 18 cookies
make it
Preheat oven to 400ºF. Cut peaches in half and remove pits. Cut each peach half into four slices. 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 third of oven for 20 minutes; reduce heat to 325ºF 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.
Notes
This pie can be made up to 1 day ahead, refrigerated and then served chilled or at room temperature.

For a really exciting presentation, use a yellow peach for the center of your flower design and white peaches for the “petals.” Serve with a dollop of light whipped cream, if desired.
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