Peach cake tatin

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
2-3 large fresh peaches, pitted and sliced into approx 1/2″ pieces
1 3/4 cups granulated sugar, divided
2 large eggs, at room temperature
1/3 cup sour cream or yogurt
1/4 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the peaches in the dish.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the peaches.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the peaches and bake for 30 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a peach sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature.

Recipe adapted from Smells-like-home.com

Peach and berry pie

3 lbs. fresh peaches - peeled, pitted and sliced (about 9 medium size peaches)

1 cup fresh raspberries
1/2 cup white sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 double pie crust
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
1 double pie crust

Preheat oven to 400 degrees F (200 degrees C).
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, cornstarch, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Bake 45 minutes in the preheated oven, until crust is golden brown.