Uncomplicated Peach Pie on Gingerbread

Such a pie can be made with both pears and apples.

Ingredients

• 1 kg of hard peaches or nectarines
• 150 g butter
• 60 g brown sugar
• 4 large eggs
• 4 tbsp. l. white sugar
• 4 tbsp. l. flour
• 1 tbsp. l. corn starch
• 1 tsp. vanilla sugar and ginger powder
• 0.5 tsp baking powder

Directions

1. Preheat oven to 220 ° C. Cut the peaches into 2 cm thick slices, removing the seeds.
2. Lubricate the bottom of a 24 cm baking dish with butter. Cover with baking paper and grease it liberally too. Cut the remaining butter into slices.
3. Put the peaches in the prepared dish, slightly overlapping in layers, sprinkling with sugar and shifting with butter. Place the dish in the oven for 15–20 minutes, the peaches should be soft.
4. While the peaches are baking, make the dough. Beat eggs with a mixer until fluffy. While whisking, add vanilla and white sugar gradually. Beat until light foam, 10 minutes.
5. Gently stir in flour sifted with starch, baking powder and ginger powder.
6. Remove the peach pan from the oven and immediately reduce the temperature to 190 ° C. If there is a lot of liquid in the mold, scoop it out. Spoon the dough evenly over the peaches. Return the dish to the oven and bake until golden brown, about 18 minutes.
7. Place on a wire rack and cool the cake completely. Cover with dish, turn over and peel off paper.