gingersnap fresh peach pie
Ingredients
- Servings: 1
- 1/3 cup butter, melted
- 40 gingersnap cookies, crushed
- 3 fresh peaches - peeled, pitted, and mashed
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 fresh peaches - peeled, pitted, and sliced
- 1/4 teaspoon lemon juice
- 1 1/2 tablespoons butter, melted
- 1/3 cup white sugar
Recipe
Preparation Time: 30 mins
Cook Time: 45 mins
Ready Time: 1 hr 45 mins
- preheat oven to 350 degrees f (175 degrees c).
- combine gingersnaps and 1/3 cup butter in a bowl; press cookie mixture into a 9-inch baking dish to make a crust.
- 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.
- 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.
- preheat the oven's broiler.
- return pie to the oven and broil until syrup is caramelized, 5 to 10 minutes. let pie cool before serving.
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