Peach and Bourbon Upside-Down Pie

Votes: 5

How to Make - Peach Bourbon Upside-Down Pie

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6 - 8

This stunning summer peach pie combines notes of caramel, spicy bourbon, and pecans, all woven into the batter. To create this beautiful upside-down pie, peach slices are carefully arranged in a simple caramel made with sugar and water and drizzled with aromatic bourbon, then topped with batter. After baking, the pie is flipped over, revealing the fruit base as a gooey, mouth-watering topping, revealing a rich, moist pecan pie beneath.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 3/4 cups sugar
4 peaches, sliced into 1cm thick wedges (about 0.6 kg)
2 - 3 tbsp. l. bourbon
1.5 cups premium flour
1/4 cup finely ground pecans
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp salt
110 g unsalted butter, room temperature
2 large eggs
1 tsp vanilla extract
1 cup of sour milk or kefir

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, vanilla extract, sour milk, kefir, eggs, peaches, bourbon

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). In a 10-inch ovenproof skillet, combine 3/4 cup sugar and 1 1/2 tablespoons water; stir until the mixture resembles wet sand. Cook over medium-high heat, gently swirling the skillet occasionally but not stirring with a spoon, until the caramel is light amber, about 5 minutes. Remove from heat. Arrange peach slices in a circle on top of the caramel; drizzle with bourbon and set the skillet aside.
In a medium bowl, combine the flour, ground pecans, baking powder, baking soda, and salt. In a large bowl, beat the butter and remaining 1 cup sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce mixer speed to low; add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour, and knead until the dough forms. Pour the batter over the peaches and distribute evenly.

Place the pan in the oven and bake until the pie is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. If the pie is browning too quickly, cover it with foil. Let it rest for 15 minutes, then invert it onto a plate and let it cool completely.

Categories:

recipe / Pan / Summer dishes / Festive dishes / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes