Easy Upside-Down Peach Pie

Instructions

• In a large frying pan, heat butter and syrup on low heat. When butter melts, gradually stir in sugar and lemon juice. Bring to a low simmer and cook for a few minutes. Add peach quarters, rounded side down. Continue simmering while spooning syrup over peaches. The syrup may pass through a brief stage (about 30 seconds) when a candy-like crust forms on the fruit, but don't worry — it will re-liquefy as juices leach out of the warming peaches. After about 30 minutes, turn the peaches over. Continue to spoon syrup over the peaches while cooking for another 5 minutes. Remove pan from heat and set aside.

• Preheat oven to 400°F (200°C). Now prepare a 9 in (23 cm) diameter metal deep-dish pie pan (not the disposable kind, as they're too shallow). Cut parchment paper to cover the pan with plenty of overhang. Place parchment over the opening of the pan, then crush a second pie pan into it to mould the parchment to the shape of the bottom pan.

• Trim the edges of parchment, leaving about 2 in (5 cm) all around to catch any bubbling juices. Remove the top pie pan.

• Draining off most of the syrup, spoon cooked peaches into the prepared pan, rounded side down. Nestle the fruit close together in a single level layer.

• Gently press 2 thawed, prepared pie shells flat. Brush the first with water, then press the second on top so they stick together. (If using homemade pastry, roll out in a circle 1/4-inch (6 mm) thick. Prick this double layer of pastry with a fork every 2 in (5 cm) and place on top of peaches. Trim any dough that extends more than 1/2-inch (1 cm) beyond the peaches.

• To bake, place pie on baking sheet. Bake on middle rack of oven 25 to 27 minutes, or until pastry is golden. Remove from oven and allow to cool about 20 minutes. When the pan is cool enough to handle, place a large dish or platter over the pie and turn over to unmould. Discard parchment and serve.