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

  1. 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.
  2. Put the peach halves on top of the caramel.
  3. 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.
  4. Stir the dough (creamy consistency) and place on top of the peaches.
  5. 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.
  6. Sprinkle powdered sugar over the inverted peach pie.

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