Cinnamon Peach Pie from Weightwatchers!
Oh my heavens! Have you ever seen anything more beautiful than this pie? I love it--not only does it taste good, but it makes you look like a chef! Presentation, presentation, presentation!
2 pound(s) peach(es), yellow or white variety
1/3 cup(s) sugar
2 Tbsp fresh lemon juice
1 tsp ground cinnamon
1 Tbsp cornstarch
2 Tbsp butter
4 oz gingersnap(s), about 18 cookies
Preheat oven to 400ºF.
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.
Melt butter in microwave or on stovetop. Crush gingersnaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.
Pat crumb mixture into bottom of a 9-inch ceramic or glass pie plate; make sure crumbs are evenly distributed.
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.
Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325ºF and bake for 40 minutes more.
Remove from oven and cool completely in pie plate on a wire rack (about 2 hours). Slice into 8 pieces just before serving. Yields 1 piece per serving.
You can peel the peaches but do not have to — the choice is yours. This pie can be made up to 1 day ahead, refrigerated and then served chilled or at room temperature.
For a really exciting presentation, use a yellow peach for the center of your flower design and white peaches for the petals. Serve with a dollop of light whipped cream