Food & Drink Magazine

Upside Down Peach Pie Mounds

By Ally @allykitchen
upside down peach pie mounds

Just in time for your next big shindig where you want to impress! And, this recipe for upside down peach pie mounds will impress the eyes, like wowzeee, and the palate.

What makes this recipe so much fun is that you don't have to have any baking skills whatsoever to be successful with it. Yes, it's one of my rustic rogue dessert/pastry recipes that I've come up with because I want to make life easier for you, and me! Now, there's nothing wrong with a lot of complicated steps in a dessert, but that just doesn't work into my lifestyle or cooking skill level, so I go for simple, organic and quick.

You'll serve this warm or you can leave on your counter, put on a pretty cake plate and cover, and eat a room temperature. When I serve them warm, I'll top with something. Most folks will go for ice cream, but as a change, why don't you try what I've used, that's gotten rave reviews, creme fraiche! Yes, it's not as 'sweet' and it adds that bit of creaminess that you might be craving.

There are so many textures in these upside down peach pie mounds. Sweet. Crispy. Crunchy. Juicy. You've got that dougheeeee puff pastry goodliness. And, the carmelized ozzzzing of the butter and brown sugar as it bakes makes for the most delectable paper thin caramel like candy! I mean don't throw out that parchment paper until you've scraped up every last bit!

Now here's a recipe that you might want to serve as dinner and have these peach pie mounds as dessert. Come on, click the link! See what I'm suggesting for you! xox ~ally

upside down peach pie mounds

upside down peach pie mounds


  • Preheat oven to 375
  • 3 peaches, wash and clean peaches, slice in halves, yielding six halves, skin on
  • 1 large lemon, juice only
  • 1/2 cup dark brown sugar
  • 1 tsp. ground cinnamon
  • 6 Tbl. butter, salted, chilled, cut into six pieces
  • 3 (3 x 9") puff pastry pieces, cut into six equal size pieces, about room temperature
  • 1 egg
  • 2 Tbl. sugar
  • Powdered Sugar Garnish (optional)
  • upside down peach pie mounds


  • Put the peaches, meat side down, in a pie plate with the lemon juice. Coat with juices to keep the peaches from turning brown.
  • On a parchment paper lined cookie sheet, place the six pieces of chilled butter. Leave adequate space between each.
  • In a small bowl, mix together the brown sugar and cinammon.
  • Put about two tablespoons of the brown sugar mixture atop each pat of butter. Scoop in and around all sides.
  • Place a peach half, meat side down, on each mound of butter/sugar. Press down gently.
  • Take a piece of the puff pastry and mold around the peach tucking in and making a 'tent'.
  • Using a pastry brush, coat each of the puff pastry peaches with egg wash (white or white and yolk blended). Sprinkle equal amounts of sugar on and around each of the mounds.
  • Bake in a preheated 375 oven for about 22 to 25 minutes or until golden brown.
  • Remove and let the peach pie mounds cool a few minutes. You can then take a flexible spatula and remove each.


The butter/brown sugar mixture will ooze during baking. No problem. That will make a caramelized like brittle 'candy' in and around the peach mound.

If you don't use all the brown sugar/cinnamon mixture, just put it in an airtight container and use for something else, like toast!
Upside Down Peach Mounds
upside down peach pie mounds

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