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DEEP-DISH GINGER-PEACH PIE
1 box (15-oz) rolled refrigerated unbaked pie crusts
Butter-flavor cooking spray
2 cans (21-oz each) peach pie filling
3/4 cup packed brown sugar
1-1/4 tsp ground ginger
1 tsp ground cinnamon
1 container (15-oz) ricotta cheese
1 large egg, slightly beaten
1/3 cup granulated sugar
1/4 cup crystallized ginger, chopped finely
Let pie crust stand at room temperature according to package directions. Lightly coat a 5-quart slow cooker with cooking spray; set aside.
In a medium bowl, combine pie filling, 1/2 cup of the brown sugar, 3/4 tsp of the ground ginger and 1/2 tsp of the cinnamon. Set aside.
In another medium bowl, whisk together ricotta cheese, egg, sugar and crystallized ginger; set aside.
Unroll 1 pie crust and fit into the bottom of prepared slow cooker. Spread half of the ricotta cheese mixture onto pie crust. Top with all of the peach mixture. Top with remaining ricotta mixture. Top with remaining pie crust, tucking edges of crust down sides of slow cooker. Cut a slit in the top to allow steam to escape. Sprinkle with remaining brown sugar, ground ginger and cinnamon. Stack 8 paper towels. Place on top of slow cooker (to absorb moisture). Secure with lid.
Cook on LOW for 4 to 5 hours. Uncover slow cooker; remove paper towels. Cool 2 hours at room temperature. Chill pie overnight, uncovered, in the slow cooker (so that it's easier to cut into uniform pieces and remove from the slow cooker. If you want to serve the pie sooner, it can be spooned from the slow cooker after cooling for at least 2 hours.) Slice to serve.
*recipe taken from Sandra Lee Semi-Homemade Slow Cooker Recipes cookbook