Close this window

Peach Kuchen

Crust:
2 Tblsp. sugar
½ cup cold butter
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt


You’ll also need:
1 Tblsp. cinnamon
1 cup sugar
2 eggs, beaten
1 cup ½ and ½
3-4 large fresh peaches~3 cups, enough to make 2 layers of sliced or diced peaches and leave room for the eggs and cream. (this is country cooking!)

Work butter into flour, baking powder, salt and 2 Tblsp. sugar until coarse and corn meal like. Pat into an even layer and up sides of 7” by 11” pan.

Arrange sliced peaches in shell.

Sprinkle with 1 Tblsp. cinnamon and 1 cup sugar.

Bake 15 minutes at 350˚.

Mix 2 beaten eggs with 1 cup half and half, pour over crust.

Bake 30 minutes longer or until set.

To freeze, sprinkle with cinnamon/sugar and then freeze. Bake 30 minutes and then add egg/half and half mixture.

Note: You may substitute 1 tsp. of vanilla or almond extract for the cinnamon.

Close this window