Peach pie with buttercream glaze

Ingredients:

Pie

• Butter to grease the pan
• 3 cups all-purpose flour, plus extra for dusting the pan
• 1 teaspoon of baking soda
• 1 teaspoon fine sea salt
• 0.5 tsp baking powder
• 0.5 tsp ground cinnamon
• 1.5 cups of sugar
• 3/4 tbsp vegetable oil
• 3 large eggs at room temperature
• 1 can (425 g) of canned peaches in 100% juice, dry and cut into 1 cm pieces.

Glaze

• 1 tbsp vanilla extract
• 55 g unsalted butter at room temperature
• 1/4 cup whipping cream
• 2 tsp vanilla extract
• 3 cups powdered sugar

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Grease and flour a 20x20 cm glass pie pan.
2. Pie:
   
   In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon. In a separate large bowl, whisk together the sugar, butter, eggs, and vanilla until smooth. Add the sliced ​​peaches. Gradually add the flour mixture and mix until smooth. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 1 hour and 10 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Remove the cake from the pan and let cool completely, about 1 hour.
3. Glaze:
   
   In a large bowl, combine the butter, heavy cream, 2 tablespoons of water, and vanilla. Beat with a mixer on medium speed until light and fluffy. Gradually add the powdered sugar and beat until fluffy, adding more water, 1 teaspoon at a time, if necessary. Spread the glaze over the cooled cake. Let the glaze set for 25 minutes. Slice the cake and serve.