Peach Inverted Pie
by Editorial Staff
Delicious pie with aromatic peaches and caramel.
Ingredients
- Softened butter (or butter margarine) – 150 g
- Flour – 150 g
- Sugar – 150 g
- Eggs – 3 pcs.
- Baking powder – 1.5 teaspoon
- Vanilla sugar
- For caramel:
- Butter – 50 g
- Sugar – 50 g
- Besides:
- Peaches – about 10 pcs
Directions
- Preheat oven to 180 degrees. Prepare caramel. To do this, melt butter in a round one-piece form (or in a frying pan, like mine), add sugar and, stirring, cook the caramel until golden brown.
- Put the peach halves on top of the caramel.
- To make a dough: grind the butter with sugar and vanilla sugar, beat in the eggs one at a time and sift the flour mixed with baking powder.
- Stir the dough (creamy consistency) and place on top of the peaches.
- Bake peach pie in a preheated oven for 40-50 minutes. Cool the finished pie a little (but not too much, so that the caramel does not freeze) and overturn on a plate – tightly attaching the plate to the form (frying pan), turn over in one motion.
- Sprinkle powdered sugar over the inverted peach pie.
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