Peach Kuchen 400 degrees
½ c. butter 12 peach halves
1 ½ c. flour 3/4 c. brown sugar
2 T. brown sugar cinnamon
1/4 t. baking powder 1 c. heavy or sour cream
2 egg yolks or 2 whole eggs
salt
Cut together 4 ingredients in left column and press into large pie pan. (Dough is very powdery.)
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.
Best fresh. Do not refrigerate until necessary. This really is much better when eaten before refrigerated.
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.
Just made it again and used a 10" pie pan, all the pastry mix but 1 1/2 x times the filling. Took 4 peaches
½ c. butter 12 peach halves
1 ½ c. flour 3/4 c. brown sugar
2 T. brown sugar cinnamon
1/4 t. baking powder 1 c. heavy or sour cream
2 egg yolks or 2 whole eggs
salt
Cut together 4 ingredients in left column and press into large pie pan. (Dough is very powdery.)
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.
Best fresh. Do not refrigerate until necessary. This really is much better when eaten before refrigerated.
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.
Just made it again and used a 10" pie pan, all the pastry mix but 1 1/2 x times the filling. Took 4 peaches
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