Skillet Peach Pie

Start by adding the halved, pitted peaches to a large skillet over medium to low heat.

Add the butter cut into cubes, spreading it evenly over the skillet, and stir until melted.

Then, add the honey and stir again to combine. 

Cover the skillet and let everything cook for 10 minutes.

Now, use a pot lid to outline the puff pastry and cut along the outlined mark with a pastry cutter. 

The pot lid I used measures 20cm in diameter.

Next, remove the excess pastry and use a fork to prick holes all over the pastry. 

Once the peaches have cooked, add the pastry to the skillet with the holes facing down. 

Arrange the pastry evenly, pressing it gently onto the peaches and turn off the heat. 

Make more holes with a fork all over the pastry. 

Brush melted butter over everything and add sugar to taste. 

Take it to a preheated oven at 180° C (350° F) and bake for 35 minutes. 

After this time has passed, unmold the dessert onto a nice plate and sprinkle powdered milk to taste. 

Serve with a scoop of ice cream of your choice.