A new twist on upside-down cake, pecan pie and peach cobbler. Photography courtesy California Tree Fruit Agreement.
Page 4: Upside-Down Ginger-Pecan Peach Pie
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Upside-Down Ginger-Pecan Peach Pie
It wouldn’t be a peachy meal without peach pie. This recipe combines an upside-down cake, a pecan pie and peach cobbler for a delicious summer treat. Recipe yields 1 pie.
- 1/2 cup flour
- 1/4 cup powdered sugar
- 1/4 cup chopped pecans, toasted
- 2 tablespoons minced crystallized ginger
- 1-1/2 teaspoons cinnamon, divided
- 1/2 cup plus 2 tablespoons softened butter, divided
- 1 tablespoon brown sugar
- 4 peaches, pitted and cut into 8 slices each
- 8 small scoops vanilla bean ice cream (optional)
Preheat oven to 325°F and lightly butter a loaf pan.
Stir together flour, powdered sugar,
pecans, crystallized ginger and 1 teaspoon cinnamon. Add in 1/2 cup butter and mix well to form a soft dough.
Press into the bottom of prepared pan and bake for 25 minutes. Set aside to cool, then break into a rough crumble, leaving some larger and smaller pieces.
Melt remaining butter and cinnamon with brown sugar in a large bowl in the microwave. Toss fruit in butter mixture then grill over high heat for about 1 to 2 minutes on each side to lightly brown. Remove from grill.
Place ice cream in bowls and top with warm fruit and sprinkle with crumbled shortbread.
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