Gingersnap Peach Pie

Ingredients

• 1 tsp cinnamon
• 2 tbsps lemon juice
• 5 large peaches
• 1/3 cup sugar
• 1 tbsp corn starch
• 18 gingersnap cookies
• 2 tbsps unsalted butter

Directions

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.