Pie - Peach Tatin

By BlueSchmoo

Here's a peachy twist on the classic French apple pastry, tarte tatin. Cook peaches in the caramel sauce, then cover them with pastry and bake. Invert the pie to show off the glazed peaches. Offer with yogurt or sour cream, if desired.

Using NuWave melt butter in pan on stove then transfer to 10" pan and add Peaches pit side up cook on high for about 5-10 minutes until peaches are tender, then add dough and cook as directed in recipe

Ingredients

• 2/3 cup sugar
• 1/2 cup butter
• 2 pounds peaches, peeled, pitted, and quartered (6 cups)
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2/3 cup butter
• 1 slightly beaten egg
• 1/2 cup plain yogurt or dairy sour cream (optional)

Details

Servings 8
Adapted from cooking.com

Preparation

Step 1

In a 10-inch ovenproof skillet combine 2/3 cup sugar and 1/2 cup butter. Bring to boiling over medium heat, stirring occasionally. Reduce heat to medium-low and cook, without stirring, for 8-10 minutes more, or till mixture just begins to turn brown. (Mixture may separate.) Remove from heat.

Arrange peaches, pitted sides up, in a layer on top of the sugar mixture, overlapping if necessary. Cover and cook over low heat about 10 minutes, or till peaches are tender.

Meanwhile, in a medium mixing bowl combine the flour and 1/4 cup sugar. Cut in 2/3 cup butter till pieces are the size of small peas. Using a fork, stir in egg till all dough is moistened. Form dough into a ball.

On a lightly floured surface, slightly flatten dough. Roll dough into a 10-inch circle, trimming to make an even circle. Cut slits in pastry. Wrap pastry around rolling pin; carefully unroll over peaches in skillet. Bake in a preheated 375° oven about 30 minutes, or till pastry is golden. Remove skillet from oven. Cool in skillet on a rack for 5 minutes. Invert onto a large serving plate; lift off skillet. Serve warm with yogurt or sour cream, if desired.