Millions of peaches, peaches for me. Millions of peaches, peaches for free. 

Oh, sorry. I got carried away singing one of my favorite Presidents of the United States of America songs because I'm thinking about peaches. It's that time of year when these lush and juicy fruits are at their best. I've been bringing them home by the bagful from our local farmers market, and have tried to be creative with different ways to enjoy them.

Today I wanted to share one of my favorite peach recipes with you for peach gingersnap pie. This recipe is near and dear to my heart, as I made it for the first time with my cousin Kristin and it quickly became a family favorite. 

This recipe's preparation is a snap, and will also be snapped up by you and your family in friends in no time at all. And here's a little secret. It's actually an adapted Weight Watchers recipe, so it's tasty and "sin-lessly" delicious. I won't tell your guests if you won't!


  • 2 1/2 pounds fresh peaches
  • 1/3 cup sugar
  • 1 tsp. ground cinnamon
  • pinch ground allspice 
  • pinch ground nutmeg
  • 1 tbsp. corn starch
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. salted butter
  • 4 oz. crushed gingersnap cookies


  • Preheat over to 400 degrees.
  • Wash peaches. Cut each peach into eight slices, removing the pits. Place into a medium bowl.
  • Combine peaches, sugar, cinnamon, allspice, nutmeg, corn starch and lemon juice. Gently toss.
  • Melt butter. In a small bowl, combine crushed gingersnaps and butter.
  • Evenly press crumb mixture into the bottom of a 9" pie plate. 
  • Working your way from the outside of the plate inwards, arrange the peach slices in a circular pattern, slightly overlapping the edge of the peach slices.
  • Evenly pour any remaining liquid from the peach mixture over top of the arranged slices.
  • Bake at 400 degrees for 20 minutes. Reduce heat to 325 degrees and bake for approximately 40 minutes more until pie is bubbling.
  • Remove from oven and cool in pie plate for approximately 1 - 2 hours. 

Typically this recipe serves 8, but it was such a hit the last time I made it, the four of us went back for seconds. I consider that a success! Usually I'm in the school of thought that if it isn't chocolate, it isn't dessert, but I'll absolutely make an exception for this gem of a recipe. Top it all off with a scoop of vanilla bean ice cream and I'd call that one happy ending.

Are you getting creative with peaches this summer? Or maybe you have another in-season fruit that you've been reinventing in different ways? If so, please let me know. There's nothing better than enjoying summer's bounty of fresh produce.

Comments 7


7/19/2012 at 10:20 AM
On my way to get peaches from TJ's right now. Tonight's dessert for our house guests. Can't wait!
Mmm. Good luck!
Karin K
7/19/2012 at 11:18 AM
I've gotta ask: Where do you buy/what brand for the gingersnaps? When I asked about this recipe awile back, after spotting it on your very fabulous chalkboard cabinet doors, I bought a box of, admittedly, the cheapest gingersnaps on the planet: Great Value from Wal Mart. I tasted one and it was horrible, so I certainly don't want to ruin what looks like a delicious pie with crumby (get it?) gingersnaps. Thanks for posting this!
Hi Karin,

I used Murray Old Fashioned Ginger Snaps for this recipe, that I picked up from my local Giant grocery store. I found a link online that tells you where you can buy them:
Good luck! :-)
7/19/2012 at 1:28 PM
If you have extra peaches cut them in half, remove the pit and grill them flat side down for about five minutes. Turn them over, put a little blue cheese in them and drizzle with balsamic reduction. Leave them on just long enough for the cheese to start melting...DELICIOUS! It sounds weird but is super rich and amazing!
Oh man, that sounds AMAZING!!! I may need to make that sometime. I love Gorgonzola stuffed dates, and this sounds somewhat similar in tastes.
Sherry Schiller
7/20/2012 at 8:22 AM
Wendy has made this for me and it's out of this world. We fought over the last piece of crust!
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