Upside-Down Ginger-Pecan Peach Pie

Upside-Down Ginger-Pecan Peach Pie
  • 1 pie
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 1 to 2 cups
    (250 to 500 mL)

    flour

  • 1/4 cup
    (60 mL)

    powdered sugar

  • 1/4 cup
    (60 mL)

    chopped pecans, toasted

  • 2 Tbsp.
    (30 mL)

    minced crystallized ginger

  • 1/2 tsp.
    (2 mL)

    cinnamon, divided

  • 1/2 cup
    (125 mL)

    softened butter, divided

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 4

    California peaches, pitted and cut into 8 slices each

  • 8

    small scoops vanilla bean ice cream (optional)

Preparation

Lightly butter a loaf pan. Stir together flour, powdered sugar, pecans, crystallized ginger

and 1 tsp. (5 mL) cinnamon.

Add in 1/2 cup (125 mL) 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.

Source: California Pêches – Prunes - Nectarines