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Peach Pie with Ginger Bottom

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 beverly0600
Prep Time
0
min.
Total Time
3
hr.
30
min.
Servings

0

What You Need

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Make It

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  • 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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