Peach Pie with Ginger Bottom

I made this last summer with the peaches from my tree. It was really good. I was afraid the the ginger would be over powering, but it wasn't.

2 pounds peaches, yellow or white variety
1/3 cup sugar
2 Tbsp fresh lemon juice
1 tsp ground cinnamon
1 Tbsp coarnstarch
2 Tbsp unsalted butter
4 oz gingersnaps, about 18 cookies

Preheat oven to 400 degrees.
Cut peaches in half and remove pits. Cut each peach half in four slices. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.
Melt butter in microwave or on stovetop. Crush gingersmaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.
Pat crumb mixture into bottom of 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 into 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 325 degrees 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.
Makes 8 servings for 3 points.
Is really good with fat free cool whip.