Gingersnap Fresh Peach Pie

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"A gingersnap cookie crust with fresh peaches. I made this recipe, well, because I could not find one and believed it should exist. Hope you enjoy."
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Ingredients

1 h 45 m servings 252 cals
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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine gingersnaps and 1/3 cup butter in a bowl; press cookie mixture into a 9-inch baking dish to make a crust.
  3. Mix mashed peaches with flour, brown sugar, cinnamon, and nutmeg in a large bowl until well blended. Gently fold sliced peaches and lemon used into mashed peach mixture. Pour peaches into prepared crust, lightly pressing the peaches down.
  4. Bake in the preheated oven until bubbly, about 40 minutes. Stir white sugar and 1 1/2 tablespoons butter in a small bowl; drizzle butter syrup over peach filling.
  5. Preheat the oven's broiler.
  6. Return pie to the oven and broil until syrup is caramelized, 5 to 10 minutes. Let pie cool before serving.

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