Peach Kuchen

By prairiemama

Fresh peach slices are covered in a custard filling for this dessert. It's finished off with a crumbly cinnamon-sugar topping.

Ingredients

• Kuchen Crust (see recipe)
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 3 Tbsp. butter
• 1 Tbsp. all-purpose flour
• 1 Tbsp. sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed
• 3/4 cup sugar
• 2 Tbsp. all-purpose flour
• 3/4 cup milk
• 3 eggs, lightly beaten

Details

Servings 12
Preparation time 45mins
Cooking time 225mins
Adapted from recipe.com

Preparation

Step 1

1. Prepare Kuchen Crust. Use your hands to slightly
flatten dough. Roll dough from center to edges into a
12-inch circle. Transfer dough to a deep-dish 9-inch
pie plate, trim and crimp edge as desired.

2. For topping: In a small bowl, combine 1/2 cup flour,
1/2 cup sugar and 1 teaspoon cinnamon. Using a
pastry blender, cut in butter until mixture resembles
coarse crumbs. Set aside.

3. For filling: In a small bowl, combine 1 tablespoon
flour, 1 tablespoon sugar, 1/2 teaspoon cinnamon
and nutmeg. Sprinkle piecrust with cinnamon
mixture. Top with sliced peaches.

4. For custard: In a medium bowl, stir together 3/4 cup
sugar and 2 tablespoons flour. Add milk and eggs;
mix well.

5. Pour custard over peach mixture and sprinkle with
the topping. Bake in a 350 degree F oven for 1 hour
or until center is set. Cool completely on a wire rack.
Cover and refrigerate any remaining kuchen. Makes
12 servings.

Kuchen Crust

1. In a medium bowl, stir together 1-1/2 cups all-
purpose flour, 1/2 teaspoon baking powder and 1/8
teaspoon salt.
2. Using a pastry blender, cut in 1/2 cup butter until
mixture resembles coarse crumbs. Make a well in the
center of the flour mixture. Add 2 tablespoons milk
and 1 egg, lightly beaten, all at once.
3. Using a fork, stir just until moistened.
4. Turn dough out onto a lightly floured surface. Knead
dough by folding and gently pressing dough for 4 to
6 strokes or just until dough holds together. Continue
as directed in Step 1.