Gingersnap Fresh Peach Pie

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.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 252 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 2 tablespoons brown sugar
• ⅓ cup butter, melted
• ⅓ cup white sugar
• ¼ cup all-purpose flour
• ¼ teaspoon lemon juice
• 1 ½ tablespoons butter, melted
• 4 fresh peaches - peeled, pitted, and sliced
• 40 gingersnap cookies, crushed
• 3 fresh peaches - peeled, pitted, and mashed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Preheat the oven's broiler.

Step 3

Combine gingersnaps and 1/3 cup butter in a bowl; press cookie mixture into a 9-inch baking dish to make a crust.

Step 4

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.

Step 5

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.

Step 6

Return pie to the oven and broil until syrup is caramelized, 5 to 10 minutes. Let pie cool before serving.