Pesca Torta Sottosopra

Serve warm with ice cream and it’s a party!

PREHEAT OVEN TO 350º

9-inch PIE DISH

¼ CUP BUTTER – melted

1/3   CUP BROWN SUGAR – firmly packed

2 CUPS PEACHES – peeled, pitted, sliced wide

1 ¼ CUPS FLOUR

1 ¼ TSPS BAKING FLLOUR

1 1/14 TSP BAKING POWDER

PINCH OF SALT – or to taste

PINCH OF NUTMER – or to taste

PINCH OF CINNAMON

½ CUP BUTTER – room temp

¾ CUP GRANULATED SUGAR

1 EGG – room temp

½ TSP VANILLA EXTRACT – or to taste

½ TSP ALMOND EXTRACT – or to taste

½ CUP MILK – not 2%

Pour the melted butter into the bottom of a 9-inch circular baking pan.

Sprinkle the brown sugar evenly over the butter. Arrange the peaches in a circle in a single layer and set aside.

Combine the dry ingredients in a separate bowl and set aside.

In a large bowl cream the ½ cup of butter with the granulated sugar until light and fluffy. Beat in the egg and the extracts. Gradually add the ingredients alternately with the milk until well combined. Spoon the batter over the peaches very carefully so as not to disturb. Use a knife to smooth over with a spatula, if necessary.

Bake in a preheated oven for 45-50 minutes until a tester comes out clean.  Cool for 10 minutes. Run a buttered knife around the inside rim of the pan a few times before inverting the pie onto a serving plate.

Serve warm with ice cream or whipped cream for a special treat.

BUON MANGIATA!