Peach pie with buttercream glaze

Votes: 1

Time: 3 hours 5 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 669, total fat 27 G., saturated fats 7 G., proteins 6 G., carbohydrates 101 G., fiber 2 G., cholesterol 80 mg, sodium 405 mg, sugar 71 G.

You can enjoy the summer flavor of this pie all year round—it uses canned peaches! Slice them, add them to the batter, and bake. Once the pie is completely cool, top it with fluffy buttercream. The pie is less ornate than a holiday cake, but also less casual than a regular cupcake.

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:

Pie

Butter to grease the pan
3 cups all-purpose flour, plus extra for dusting the pan
1 teaspoon of baking soda
1 teaspoon fine sea salt
0.5 tsp baking powder
0.5 tsp ground cinnamon
1.5 cups of sugar
3/4 tbsp vegetable oil
3 large eggs at room temperature
1 can (425 g) of canned peaches in 100% juice, dry and cut into 1 cm pieces.

Glaze

1 tbsp vanilla extract
55 g unsalted butter at room temperature
1/4 cup whipping cream
2 tsp vanilla extract
3 cups powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peaches, premium flour, cinnamon

Cooking the dish according to the recipe:

Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Grease and flour a 20x20 cm glass pie pan.
Pie:

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon. In a separate large bowl, whisk together the sugar, butter, eggs, and vanilla until smooth. Add the sliced peaches. Gradually add the flour mixture and mix until smooth. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 1 hour and 10 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Remove the cake from the pan and let cool completely, about 1 hour.

Glaze:

In a large bowl, combine the butter, heavy cream, 2 tablespoons of water, and vanilla. Beat with a mixer on medium speed until light and fluffy. Gradually add the powdered sugar and beat until fluffy, adding more water, 1 teaspoon at a time, if necessary. Spread the glaze over the cooled cake. Let the glaze set for 25 minutes. Slice the cake and serve.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Giada De Laurentiis