Shelly's Recipe

PEACH KUCHEN

Category: Cakes

Kuchen Crust
1-1/2 cups flour
1/2 tsp baking powder
1/8 tsp salt
1/2 cup butter
2 tbsp milk
1 egg, lightly beaten

Topping
1/2 cup flour
1/2 cup sugar
1 tsp ground cinnamon
3 tbsp butter

Filling
1 tbsp 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

Custard
3/4 cup sugar
2 tbsp flour
3/4 cup milk
3 eggs, lightly beaten

Kuchen Crust: In a medium bowl, stir together flour, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk and egg all at once. Using a fork, stir just until moistened. 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.

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.

For topping: In a small bowl, combine dry ingredients and ussing a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

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

For custard: In a medium bowl, stir together sugar and flour. Add milk and eggs; mix well. Pour custard over peach mixture and sprinkle with the topping. Bake at 350 for 1 hour or until center is set. Cool completely on a wire rack. Cover and refrigerate any remaining kuchen. Serves 12