Weight Watchers Gingersnap Peach Pie

Tonight, my son grilled out burgers. They were delicious! We tried a Weight Watchers spicy french fries recipe. But, we didn't really care for it, so I'm not posting that.

I've been wanting to make this Gingersnap Peach Pie for a few weeks now. So, tonight, along with starting to rearrange my countertops and kinda watch the Dolphins' game, I did. (Dolphins won!)

It was really quite easy to make. I'm glad I made it tonight, since my peaches would not have made it much longer! We tried it before it was completely cooled; it was really good!

Ingredients:

2 lbs peaches

1/3 cup sugar

2 T fresh lemon juice

1 tsp ground cinnamon

1 T corn starch

2 T butter

4 oz gingersnaps, about 18 cookies

Directions:

1. Preheat oven to 400 degrees.

2. 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.

3. Melt butter in microwave or stovetop. Crush gingersnaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.

4. Pat crumb mixture into bottom of a 9-inch ceramic or glass pie plate; make sure crumbs are evenly distributed.

5. 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 in a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.

6. Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325 degrees and bake for 40 minutes more.

7. Remove from oven and cool completely in pie plate on a wire rack (about 2 hours). Slice into 8 pieces just before serving.

3 points per slice.