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A Flip on Traditional Dessert!!!

Lord Honey, peaches baked in a warm crust--no matter how you slice it or flip it--it's just plain ol' sweet goodness on a plate. My "Just Peachy Flip-Flop Pie" takes inspiration from traditional pie, cobbler and upside down cake recipes, and gives 'em a li'l flip with my "Country Bling" twist. Just try to open your eyes after the first bite, so y'all can see each spoonful of peach perfection.

Just Peachy Flip-Flop Pie

Jason Smith, FNS

Serves 6-8


1st Layer

½-cup butter, room temp

½-cup brown sugar

1-tsp cinnamon

¼-tsp salt

2nd Layer

12-14 maraschino cherries

2-cans peaches, drained, reserve juice

3rd Layer

4-TBSP butter, room temp

1/3-cup white sugar


2-tsp vanilla

½-cup corn meal

1-cup all-purpose flour

1 ½-tsp baking powder

¼-tsp salt

1/3-cup milk

¼-cup reserves peach juice


2-cups powder sugar

1-tsp vanilla

2-TBSP of reserved peach juice


· Preheat oven to 375°, grease a 10 inch cast iron skillet or a 10 inch baking pan.

· In a medium mixing bowl mix together the first layer and spread the mixture in the bottom of your skillet.

· Dot the sugar mix with maraschino cherries.

· In the same mixing bowl place the peaches and chop up.

· Spread the chopped peaches over the sugar layer.

· For the 3rd layer place the butter and sugar in the same mixing bowl and cream together.

· Add the egg and vanilla and mix well.

· Add the flour, corn meal, baking powder, salt, milk and peach juice, stir to combine.

· Dollop the dough over peach layer and smooth out.

· Place in oven and bake for 30-40 mins or until edges are brown.

· Remove from oven and let set for 5 mins.

· Place a serving plate on top of skillet and invert, to turn the pie out.

· Allow the pie to cool for at least 30 minutes, meanwhile make the glaze by placing all the ingredients in a bowl and whipping until combined.

· Drizzle the glaze over the cooled pie, cut and serve--you can add a dollop of whipped cream or a scoop of ice cream.

Tip: This can be made with any type of canned fruit.


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