What? It’s been four days since I posted the recipe for the Easiest Pie Crust Ever and you still haven’t made a pie? What are you waiting for?
Ok, ok, here’s a recipe that’s even easier than pie. I’m calling it an upside-down pie, because it’s a single-crust pie with the crust, get this, on top. Isn’t that smart? So you get a scoop of juicy fruit and a crisp, buttery top crust. That’s it. The Rustic Fruit Desserts people (I told you you’d be hearing hearing more about them) refer to this dessert by the funny name “pandowdy,” and indeed it was their Gingered Peach and Blackberry Pandowdy that inspired mine.
This dessert was especially sweet because I made it with the last of the peaches we brought home from California and tayberries from our Tonnemaker’s fruit CSA. (You can substitute raspberries or blackberries or both; tayberries are a cross of the two.) I personally wouldn’t usually put peaches into a pie–I know, other people do it successfully!–because I think they give up too much juice, resulting in a too-liquid filling and a soggy bottom pie crust. Both problems are solved by this recipe: the bottom crust has vanished and the filling is thickened to a luscious consistency by macerating the peaches and then simmering the juice to thicken it.
Peach and Tayberry Upside-Down Pie: Wash and slice peaches (skins and all) until you have about 2 lbs. of peach slices. Toss peaches with 1/2 c. sugar and the juice of a lemon, then set aside for 20 minutes to let the peaches release their juice. Strain off peach juice and cook over medium heat until reduced by half. Meanwhile, rub 2 Tb. cornstarch with 1/2 tsp. salt in a small bowl to break up any cornstarch chunks, then stir the cornstarch mixture and 2 c. tayberries into the peach slices along with the thickened peach juice. Transfer fruit to a pie dish and top with a single pie crust, tucking the edges into the side of the pan. Place on a rimmed baking sheet to catch drips. Bake at 425 for 45-50 minutes, until the fruit is bubbling and the crust is crisp and golden. Serve warm, probably topped with vanilla ice cream.