Peach Kuchen
Recipe: #15609
November 04, 2014
Categories: Desserts, Eggs, Peach, Brunch, Fathers Day, Mothers Day, Potluck Oven Bake, Flour, Pies, Kosher Dairy, more
"A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too (However, to make clear, this is basically a pie, not a pudding). Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (175.1 g)
- Calories 411
- Total Fat - 22.5 g
- Saturated Fat - 11.1 g
- Cholesterol - 473.5 mg
- Sodium - 195.9 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 1.8 g
- Sugars - 25.3 g
- Protein - 9.6 g
- Calcium - 78.1 mg
- Iron - 1.6 mg
- Vitamin C - 5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
Step 2
Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
Step 3
Arrange the peaches on the surface to cover.
Step 4
Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
Step 5
Bake 15 minutes at 400°F.
Step 6
Pour the egg yolks beaten with the cream over the top.
Step 7
Lower heat to 375° and bake 40 minutes longer.
Tips
No special items needed.
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