Peach Kuchen 400 degrees
½ c. butter
1 ½ c. flour
2 T. brown sugar
1/4 t. baking powder
salt
12 peeled peach halves
3/4 c. brown sugar
cinnamon
1 c. heavy or sour cream
2 egg yolks or 2 whole eggs
Cut together first 5 ingredients and press into large pie pan. (Dough is very powdery & that is part of its charm.)
Arrange 12 peach halves on surface of dough. Pan may not be large enough to accommodate all peaches. Sprinkle fruit with cinnamon and sugar. Bake 15 minutes at 400.
Beat egg yolks lightly. Add cream. Pour over fruit and bake at 375 for 40 minutes. Do 350 instead as pastry burns at edges and eggs likely to curdle.
Best fresh. Do not refrigerate until necessary.
Good with half ricotta, strawberries, rhubarb and cinnamon.
This makes a lot of dough so I save part of it.
Do not bake the fruit in the dough and let it sit. It gets soggy.
10" pie pan uses 4 larges peaches and 1 ½ times (or a little less) the filling.
8" pan uses 4 peaches and all pastry and filling okay.
½ c. butter
1 ½ c. flour
2 T. brown sugar
1/4 t. baking powder
salt
12 peeled peach halves
3/4 c. brown sugar
cinnamon
1 c. heavy or sour cream
2 egg yolks or 2 whole eggs
Cut together first 5 ingredients and press into large pie pan. (Dough is very powdery & that is part of its charm.)
Arrange 12 peach halves on surface of dough. Pan may not be large enough to accommodate all peaches. Sprinkle fruit with cinnamon and sugar. Bake 15 minutes at 400.
Beat egg yolks lightly. Add cream. Pour over fruit and bake at 375 for 40 minutes. Do 350 instead as pastry burns at edges and eggs likely to curdle.
Best fresh. Do not refrigerate until necessary.
Good with half ricotta, strawberries, rhubarb and cinnamon.
This makes a lot of dough so I save part of it.
Do not bake the fruit in the dough and let it sit. It gets soggy.
10" pie pan uses 4 larges peaches and 1 ½ times (or a little less) the filling.
8" pan uses 4 peaches and all pastry and filling okay.
Last edited: