Gingersnap Peach Pie

There's nothing better than dessert...or perhaps there's nothing better than dessert that will allow you to still be able to slip into your skinny jeans this fall. Enter Weight Watchers Gingersnap Peach Pie. The contrast of the spicy, gingersnap crust with the sweet, juicy peaches was incredible. It had just the right amount of sweetness and oh, was it simple. I chose to leave the skin on my peaches for a rustic-looking dessert, but they could certainly be removed. You can have your pie and eat it too. For you Weight Watchers, it has a points value of 3.

Ingredients

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

Directions
Preheat oven to 400 degrees . 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 stove top. 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 . 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 eight pieces just before serving . Yields one piece per serving