Tassajara Peach Kuchen

“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. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this.”
READY IN:
1hr 10mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
  2. Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
  3. Arrange the peaches on the surface to cover.
  4. Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
  5. Bake 15 minutes at 400°.
  6. Pour the egg yolks beaten with the cream over the top.
  7. Lower heat to 375° and bake 40 minutes longer.

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