Peach cinnamon pie with gingerbread crust

Every year my family has a gingerbread house contest but after its done the gingerbread houses sit on the counter-top until it gets old and crusty. Year after year we’ve thrown away good gingerbread. I didn’t want the gingerbread to go to waste like it does every year.



Peach filling:

  • 5 fresh peaches or 1 can peaches
  • 2 tablespoons firmly packed brown sugar
  • 1/4 tablespoons cinnamon
  • 2/3 cups granulated sugar
  • 2 teaspoons vanilla extract

Gingerbread crust

  • 3 cups grounded up gingerbread cookies
  • 5 tablespoons melted butter


  1. Pre heat the oven 350 F
  2. Grease a round 8in pan and line it with parchment paper
  3. Ground up the gingerbread houses into a fine powder
  4. In a large bowl mix the melted butter and gingerbread
  5. Press the gingerbread into the greased pan and put it in the oven for 30 mins
  6. In another bowl, mix the brown sugar,  cinnamon, and sugar together
  7. Then combine the mixture with the peaches
  8. Finally add the vanilla extract to the peaches
  9. Pour the peach filling into the cooled gingerbread crust
  10. Place the pie in the oven for about 45 mins
  11. Let pie cool for 15mins and serve with ice cream of choice!




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