Shape-shifter pie with caramel peaches

Ingredients: Caramel peaches. 2/3 tbsp. sugar 1 tbsp. corn syrup 6 peppercorns of allspice, optional 1 tbsp. water 3 large ripe peaches (about 450g) Dough 3/4 tbsp. flour 0.5 tbsp. fine white corn flour 0.5 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. fine salt 0.5 tbsp. butter (110g), room temperature 2/3 tbsp. sugar 2 large eggs, room temperature 0.5 tbsp. sour cream, room temperature To serve: vanilla ice cream or whipped cream

Preparation: Set the rack on the middle level of the oven and preheat the oven to 175°C. Butter a 22 cm diameter cake tin, line its bottom with parchment paper and grease the paper with butter. Caramel Peaches: In a medium saucepan combine sugar, corn syrup, allspice and water. Place over medium heat and stir until sugar is dissolved. Increase the heat to high and continue to cook, without stirring, until the mixture turns amber, about 5 minutes. Pour the caramel into the prepared mold and set aside to cool.

Cut the peaches in half and remove the pips, but do not peel them. Cut each half into 3 slices. Arrange the peach slices in a circle at the bottom of the mold with the caramel. Set aside while you knead the batter. Pie: In a medium sized bowl, mix together the wheat flour, white cornmeal, baking powder, baking soda and salt. In a large bowl, with a hand mixer on low speed, combine butter and sugar. Increase speed to high and continue beating until mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition.

Whisk on low speed and add the dry ingredients, alternating with the sour cream, beginning and ending with the flour, in 3 strokes. Increase the mixer speed to maximum and whisk quickly to make a smooth batter. Pour the batter over the peaches and smooth the surface. Bake the pie until golden and a toothpick inserted in the middle comes out clean, about 40-45 minutes. Cool the pie in the mold on a rack, about 20 minutes. Run a knife around the pie to detach it from the mold. Carefully invert the pie onto a platter and remove the paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.