Monday, September 3, 2012

Upside Down Peach Rhubarb Pie

It was somebody special's Half Birthday last week! (Hint: somebody very special to me) After a tasty meal of chicken sliders, I whipped up my very own recipe for an upside down pie. Now, I have only made one other upside down peach pie, about a year ago. They're delicious.

Believe me, there's something very special about eating your fruit from the top, instead of being forced to eat it from the bottom, or worst of all, stirring it, a la yogurt with that icky syrupy fruit. Anyways, I had seen a quick recipe for sour cream muffins some time ago, and I knew I had some of that in the fridge. Just add some butter, eggs, sugar, and vanilla, and I've got a crust! So here we go, let's recreate this tasty Half Birthday Pie.


for the crust:

1.5 c. white flour, preferably sifted
1 tsp. baking soda
1/4 tsp. sea salt
2 tsp. vanilla extract
1/3 c. sour cream
1 egg
1/3 c. granulated sugar
1/3 c. butter, room temperature

for the fruit:

1 tsp. butter, melted for the pan
2 sliced peaches, skin removed
2 long stalks rhubarb, sliced very thinly
1/4 c. granulated sugar
1 tbsp. honey

Heat your medium sized skillet to medium-low heat and throw the fruit, sugar, and honey all in with the melted butter. Let the fruit sit, bringing to a boil. Lower the heat to low, and allow fruit to simmer while you mix up the topping/crust, about 15-20 minutes.

*Note, because your skillet will be going in the oven, make sure it is able to bake in the oven. Most brands are capable of this, especially Cuisinart and All Clad.

Preheat oven to 375 degrees. With a stand or hand mixer, whip the sugar, butter, vanilla extract, and eggs until creamy. In a separate bowl, whisk together flour, baking soda, salt. Add the dry ingredients to the wet, taking breaks to mix. Be sure to include the remaining dough that sneaks up the side of the bowl!

Once the dough is finished, bring the bowl over to your stove top and carefully spoon the dough over the fruit in dollops. Smooth the topping over the fruit and when you're satisfied pop it in the oven for about 45 minutes.

Continue to keep and eye on your upside down pie, and when it looks like it is turning golden brown on the edges, check with a toothpick or fork. Once it seems done, remove from the oven and let cool for about 15 minutes.

Now, here comes the tricky part. However, the good news is that it's really not all that tricky. You may need to grab an idle body to come help, but believe me, you can do it yourself too. So what you'll need to do is place a large circular platter on top of the skillet, but make sure you have enough room to hold both the platter or plate and your skillet with both hands. Next, run a knife around the inside of the skillet, loosening up the crust. Now, flip the whole thing upside down and lift up your skillet (which should now be empty).

Voila! A glorious, beautiful, fruit-on-top treat for you and your loved one. Enjoy with a scoop of vanilla bean ice cream.

1 comment:

  1. Very nice fruit combination. Not too often you see a recipe with pears and rhubarb, thanks for a new one to try!